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The Story Of 

STEEN'S SYRUP 

And Its Famous Recipes 





The C. S. Steens, Sr. are an important part of the C. S. 
Steen Syrup Mill story; they are the beginning. Their ability 
to overcome the calamity of a lost crop by the founding of 
one of the world's largest food processing companies ex- 
emplifies the courage, fortitude, optimism, hard work, and 
pioneer spirit which we call the American way. Had they 
surrendered to a crop-killing freeze, Vermilion and sur- 
rounding parishes would have lost an industry which has 
been of great value to hundreds of citizens of Southern 
Louisiana. The C. S. Steens', Sr. spirit is a model for us all, 
and it is to their memory and their sense of the American 
initiative that this book is respectfully dedicated. 



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DINING 

We may live without poetry, music and art; 
We may live without a conscience, and live without a heart; 
We may live without friends; we may live without books; 
But civilized man cannot live without cooks. 

We may live without books — What is knowledge but grieving? 
We may live without hope — What is hope but deceiving? 
We may live without love — What is passion but pining? 

But where is the man that can live without dining? 

Owen Meredith 






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History of 
The C. S. Steen Syrup Mill, Inc. 

Every Dark Cloud Has A Silver Lining 
(One Storm Cloud Had A Sweet, "Syrupy" Lining) 

Out of the hardship of a heavy early freeze in 1911 de- 
veloped one of the largest industries in Vermilion Parish, 
The C. S. Steen Syrup Mill, Inc. In 1911, the late C. S. Steen, 
Sr., founder of the corporation, had a crop of 600 tons of 
frozen cane standing in his field and the nearest refinery 
was 6 miles away. The only transportation was by wagon 
to. the railroad switch where each farmer was allowed to 
transport one load (perhaps 3 tons) per day. At this rate, 
Mr. Steen knew the fate of his crop would be a field of worth- 
less, sour cane. This was too big a monetary loss for him to 
take "sitting down". He began to reminisce about the earlier 
days, during the Reconstruction period after the War Be- 
tween the States. His father had been a sugar boiler by 
trade and he had helped when his father's cane crop had 
also suffered early freezes. With these previous experiences 
in mind, he decided to purchase a small mill from a local 
hardware store. He erected his little mill within two weeks, 
ground what cane he thought was acceptable, and produced 
three barrels of putrid, thick, sour syrup. But his vision of 
a syrup mill was not to be cast aside. 

The next year he planted more sugar cane, aiid with 
the cooperation of the elements, he ground his cane crop at 
the right stage, producing a very appetizing product. Other 
farmers began to haul sugar cane to this new outlet and in 
return they took home their families' supplies of sweetnin' 
for the year. It was not unusual to see farmers riding into 
town on their mules pulling wagons loaded with cane and 
piled high with wooden barrels and tin cans to be filled 
with the finished product, syrup. 

Each succeeding year more cane was ground, making it 
necessary to enlarge the plant almost biannually. By this 
time toll cane could not supply the demand for Steen's Pure 
Ribbon Cane Syrup, so more cane was obtained from farmers 
who normally sold only to the sugar mills. 

The ensuing years may have brought their share of 
freezes and droughts, but the public demand for good cane 
syrup never diminished. Housewives frequently went to 
the mill with buckets to get a good supply of the hot syrup. 



The present plant, erected in 1930, occupies three acres 
of land located in the heart of Abbeville, on the shady banks 
of Bayou Vermilion. During the part of the year when sugar 
cane is growing and the mill is not grinding, plant mainten- 
ance, building work, and the loading and shipping of syrup 
is handled by 20 regular employees. During the period of 
full operation, however, the mill employs 125 men in the 
factory. The syrup mill farms still cannot supply all the 
cane needed so extra cane is purchased from approximately 
three hundred farmers within a radius of 10 miles, but in 
some instances the cane comes from a distance of more than 
32 miles. 

The average "syrup makin' " season extends from mid- 
October through Christmas. Today, as in days gone by, 
when that certain crispness of autumn is in the air and the 
tantalizing odor of boiling cane syrup floats over the village, 
one often sees a housewife or her husband go to the plant 
for a fresh bucket of Steen's Pure Ribbon Cane Syrup to be 
"sopped up" with hot french bread, biscuits, corn bread, 
waffles, or pancakes. "Comme delices du gourmet, il n'y a 
rien de meillieur." (For a gourmet's delight, there's nothing 
better). 

In the beginning Mr. C. S. Steen worked with his wife 
and children expanding and building each year. At the 
time of his death (1936) the mill was processing about 10,000 
Tons of cane into syrup annually. Surviving children at 
this time were Daisy S. Morgan, C. S. Steen, Jr., Myrtle 
Steen, and J. Wesley Steen. Together with their Mother 
they continued to make syrup. After the death of Mrs. Steen 
in 1938 a partnership was formed by her four children. They 
worked together, building and growing, until the death of 
C. S. Steen, Jr. in 1946. By this time the production of the 
mill had doubled since the time when the partnership 
started. Because of the size of the business it became 
necessary to form a corporation. As years passed stock shifts 
took place and ownership was transferred to J. Wesley 
Steen, Lillian B. Steen and her son Albert C. (wife and son 
of C. S. Steen, Jr.). This new team continued working to- 
gether, building and expanding, until 1974 when Wesley 
retired. Presently, the mill is under the guidance of Albert 
C. Steen, his mother Lillian, and Francis Melebeck. 



Local citizens point with pride to the fact that their 
city contains one of the world's largest industries of its 
type and agree that The C. S. Steen Syrup Mill, Inc. is an 
important asset to the economy of the City of Abbeville and 
Vermilion Parish. 

SUGAR CANE CUTTING 

Prior to 1967, early in October of each year approxi- 
mately 300 farmers in Vermilion and surrounding parishes 
(counties) scouted the countryside for labor to cut and to 
strip sugar cane by hand for delivery to the C. S. Steen 
Syrup Mill. This colonial method of hand cutting was used 
because no machine had yet been devised to clean the cane 
of flags (long leaves similar to those on corn stalks) and 
other foreign matter. Farmers growing cane for sugar 
production have used mechanical cane cutters for several 
years. In this process, however, after the stalks have been 
cut they are laid across rows in the field and the flags are 
burned off. While burned cane was satisfactory for the 
production of sugar, hand cutting was necessary for syrup 
manufacturing because only unburned cane made syrup 
with Steen's distinctive golden color and buttery flavor. 

Although wages paid to field workers were regulated by 
the federal government, so many deserted the fields for 
the cities, welfare rolls, and poverty programs, that some 
mechanical methods of removing flags became necessary for 
the survival of the syrup industry. Entirely without the 
benefit of government funds or government assistance of any 
kind, the Steens began experimenting with cane cleaning 
processes early in 1964. Several of the early attempts were 



8 



unsuccessful, but finally a "tumbling" process was develop- 
ed and a pilot plant built in 1966. ■ 

Combining the experience gained from operation of the 
pilot plant with fresh ideas, a full-scale plant was built in 
the summer of 1967 which cleaned all of the sugar cane used 
by the mill that fall. Instead of attempting to remove flags 
in the field, the Steen process utilizes conventional cane 
cutting machines which only cut the stalks in the field§. 

Then the cane is brought to a cane cleaning plant located 
on 12 acres of land, about 3 miles from town. A crane un- 
loads the cane onto a table, where saws cut the stalks into 
lengths of about 20 inches. Conveyors carry the cut lengths 
to large rotating cylinders where the cane is tumbled, like 
clothes in a washing machine or dryer. The flags are broken 
loose and separated from the cut stalks. As they fall a 
vacuum pulls the trash away from the sugar cane. These 
flags are then caught by another conveyor and taken to an 
incinerator, while the cleaned sugar cane is dumped into 
specially-built trucks to be delivered to the syrup mill in 
town. 

Necessity was the main reason for developing this semi- 
automatic, mechanical process of cleaning cane, but there 
have been several other important results. First, a traffic 
problem in Abbeville has been eliminated. Before the clean- 
ing plant was built, thirty or more farmers' trucks would 
line the streets waiting to unload. Only four trucks are 
presently used, and since two are always being loaded or 
unloaded, only one or two are on the roads at any time, and 
none are parked on the streets. The Abbeville Chamber of 
Commerce has voted unanimous thanks and congratulations 
to the Steens for their achievement. 

Second, and more important, the new process for clean- 
ing sugar cane has gained the attention of the entire sugar 
industry. Sugar men from domestic areas as well as from 
Puerto Rico, Australia and Hawaii have come to inspect the 
plant. 

In Florida and Louisiana, for the production of sugar, 
flags have generally been burned off the cane stalks. A dif- 
ferent process has been used in Hawaii, but the result is the 
same: significant loss of sucrose content. This essentially 
means that less sugar can be made from the same amount 
of cane. With the Steen process, sucrose loss is much less; 
indeed the sucrose loss is not noticeable. Experts have esti- 



10 



mated that this could result in savings up to a million dollars 
a year in the Louisiana and Florida sugar-producing areas 
alone. In addition, savings should result from reduction of 
maintenance costs at sugar refineries. 

SYRUP COOKING 

After a thorough washing on the conveyor, the cane is 
"milled", almost shredded — in which form the juice is 
extracted. The residue, or "bagasse", as it is called, then 
goes through a separate chute to assume its end role as fuel 
for the boilers. The juice is cooked in large rectangular 
pans, in which it boils only on one end — forcing the im- 
purities to flow toward the cool end in the form of a scum 
that is "skimmed" off with wire nets and metal pans. The 
juice then drains through successively finer screens — some 
of them having over 260,000 holes to the square inch — 
which further "clarify" the liquid. The juice is then cooked 
down in the "evaporation" stage until it reaches exactly the 
right temperature and consistency for quality syrup — a 
process almost completely automatic. It is then canned and 
cooled. 

VISITORS WELCOME 

Many interested people visit the C. S. Steen Syrup Mill 
plant throughout the year, and they are always welcome. 
However, a very special time of year provides both a tourist 
attraction and a native's pastime. This is the "grinding 
season" or "syrup makin' season". Visitors enjoy watching 
the unloading of cane trucks, crushing of cane, boiling of 
cane juice, canning of syrup, and loading of the finished 
product. While the younger folks chew cane, adults might 
enjoy a cup of the black French coffee continually being 
dripped. If you are a native old enough to reminisce, yo' 
might sense the piesence of the ghost of the late Mr. C. S 
Steen, Sr. You might sense what his satisfaction would be 
with the continued success of his dream begun in the year 
1911 when his effort and aim was primarily to salvage a 
frozen sugar cane crop. You might sense a measure of pride 
that the capacity of this plant has quadrupled since his 
passing in 1936. 

11 



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Cooking La Cuite 



12 



If you are near Abbeville 'tween October and December 
and decide to drop in for a fingerlickin' sample you won't 
have any trouble finding the plant — just let the good smells 
direct you. It is obvious that the Steens are in a "sweet" 
business. 



THE FINISHED PRODUCT 

From Florida to California, from the Gulf of Mexico 
to Illinois, and in man}^ foreign countries, Steen's Pure 
Ribbon Cane Syrup is distributed under 40 different brand 
labels. It is packed and distributed in 7 sizes: 2% oz. cans, 
No. IV2 cans, No. 2V2 cans. No. 5 cans. No. 10 cans, 55 gal. 
drums, and 8,000 gal. tank cars. 



LA CUITE — STEEN'S NEWEST OLD PRODUCT 

Several years ago, a specialty item store owner con- 
vinced Wesley Steen to cook a batch of La Cuite (pro- 
nounced "la-kweet.") In French "la cuite" literally means 
"The last of the cooking" or "the remainder", so to speak. 
It is cooked in an open stainless steel kettle which is much 
smaller than the other open kettles used for cooking syrup. 
Basically, "la cuite" is pure ribbon cane syrup cooked to a 
taffy-like consistency, completely free of chemicals, sulphur, 
or lime. It is the last. 

In the plantation days, when the variety of candies we 
have today didn't exist, la cuite was a very popular con- 
fection. Children would wrap it on a stick, dip it into 
chopped pecans or v/alnuts and eat it very much like an 
all-day sucker. It is used exactly like plain syrup, but one 
doesn't need to use nearly as much because it is so con- 
centrated and rich. 



13 



The Steens are very pleased with the reception La Cuite 
has had. They are one of the few producers. When it was 
decided to produce La Cuite for commercial consumption, 
old timers who once made it were consulted for information 
about processing techniques and La Cuite's history to make 
sure Steen's La Cuite would be completely authentic. So, 
truly, it is their Newest Old product. 




14 



GENERAL HISTORY OF SUGAR CANE* 



The cultivation of sugar cane dates back so far that we 
have no definite information as to its place of origin. The 
oldest records available are those of India. In this country 
there are records of the sugar cane plant in the Institutes 
of Manu, showing knowledge of it over a thousand years 
before the Christian era. This country seems to have the 
most botanical evidence to support its claim that the cane 
is a plant indigenous there. At the present time there are 
growing in India many wild canes which show all of the 
characteristics by which we classify our present cultivated 
varieties. It is very probable that it was in this country that 
the wild, woody canes low in sugar were developed by some 
ancient people into the sweeter, large barreled cultivated 
kinds that are commonly called the "Noble canes." 

In addition to botanical evidence, folklore and ancient 
writings also indicate that sugar cane has been known in 
India for countless centuries. In fact, it is recorded in the 
sacred books of the Hindu race that sugar cane was created 
by a celebrated Rishi of ancient times at the request of a 
famous Rajah of India. The story goes that this Rajah, who 
was named Trishanku, aspired to live with the gods during 
his lifetime, but the Monarch of the Celestial Regions, Indra, 
would not admit him. As a consequence, Vishwa Mitra, the 
magician, was implored to prepare a paradise on earth, and 
to stock it with the most marvelous plants. Trishanku occu- 
pied this garden for a time, but later on healed his quarrel 
with the gods, and was admitted to the Celestial Regions. 
The paradise on earth was consequently of no further use, 
so it was destroyed, and all of the luxuries in it, except a 
few, were also destroyed. Among those left was the sugar 
cane, which, with the others remaining, was left as a me- 
mento to the occult powers of the Rishi. 

From India the sugar cane naturally spread to the ad- 
joining countries. It reached China at a very early date; 
in fact, as early as about 766 B.C., crude sugar was being 
made in China from the cane, and the Chinese themselves 
claim that they learned their methods of manufacture from 
India. 



'See Notes on Page 28. 

15 



Sugar cane stalks can be kept for some time without 
spoiling, and as the sweet juice has a nutritive value, and is 
an appetizing and stimulating food, stalks of cane were car- 
ried by early native navigators on their voyages. By this 
means the cane was carried from India and China to the 
Philippines, Java and many other of the islands of the Pa- 
cific, situated in fairly close proximity to China or India. At 
an early date it was further carried by daring navigators to 
Hawaii, Otaheite and others of the islands of the South Pa- 
cific. It was found growing apparently wild in many of the 
islands of the Pacific when they were discovered by the 
Spaniards and other nationals. 

The extension of the planting of sugar cane westward 
from India is of more recent date and its course can be more 
readily traced. The Persians, whose country adjoined India 
on the west, were naturally among the first nations to re- 
ceive the cane. They not only grew the cane for chewing 
purposes, but also made considerable progress in sugar man- 
ufacture. As early as 600 A.D., Nestorian monks at Gon- 
dishapur, at the mouth of the Euphrates River, were the first 
people to refine and to produce a white sugar. 

Persia was conquered by the Byzantines in 627 A.D., 
Sugar cane culture began to gradually extend westward as 
the Arabs extended their conquests. The Arabian Caliphs 
were very much interested in and in sympathy with the 
useful arts, the sciences and agriculture, and helped to pre- 
serve the civilization of the ancient east and transmit it to 
Europe. They carried the cane with them as they extended 
their territories, and improved its cultivation and the meth- 
ods of manufacturing and refining sugar. 

As the cane spread along the Mediterranean, along the 
mainland and through the islands, a thriving sugar industry 
began to spring up, especially in Spain and Egypt, but also 
in other countries and islands of the Mediterranean. 

The advent of the Crusaders to this part of the world 
during the twelfth and thirteenth centuries caused the de- 
velopment of a substantial trade between European coun- 
tries and Mediterranean cities. The Crusaders brought back 
to Europe stories of the sugar cane and of sugar, and began 
to create a demand for this agreeable product. Venice be- 
came the chief city for the importation of European goods, 
and the exportation of Oriental products. Spices and similar 
articles were carried overland from the Orient to Venice, 



16 



from which port they were shipped to other ports of Europe. 
Sugar was brought to Venice from all parts of the Mediter- 
ranean, and the Venetians, who had developed the art of 
sugar refining which they had learned from the Arabs, ex- 
ported the refined sugar to other points of Europe. During 
all of the fourteenth and fifteenth centuries this city held 
practically .. monopoly for supplying Europe with sugar. 

Meanwhile the sugar cane was carried by the Portu- 
guese and Spaniards along their colonizing routes. Henry 
the Navigator of Portugal had it introduced from Sicily and 
Cyprus to Madeira in 1420. Soon afterwards it was brought 
by the Portuguese and Spaniards to the Canaries, the Azores, 
the Cape de Verde Islands, the Islands of Sao Thome and to 
the Portuguese West Africa settlements on the mainland. 
The cane flourished wherever grown and a sugar industry 
soon arose in these places. Moorish prisoners of war were 
used to cultivate the crop, and it was not long until the 
Spaniards and Portuguese were also using slaves brought 
over from Africa. 

Sugar began to be produced in such large quantities in 
these Spanish and Portuguese colonies that the price fell, 
and it became more of a general food. It had hitherto been 
used chiefly in the prescriptions of physicians and in the 
homes of the wealthy. This competition between the sugar 
produced in the Mediterranean and the new source began 
to cause the industry in the Mediterranean to decline. 

In 1453 the Turks captured Constantinople; after this 
they soon began to extend their empire. In 1461 Trebizonde 
was conquered. Soon after, the other commercial towns of 
Asia Minor and all of Genoa's colonies on the Black Sea fell. 
Trade relations between Europe and Asia Minor became 
considerably restricted, and in addition the Turks restricted 
sugar production in the conquered countries. This caused a 
further decline of the Mediterranean industry. 

The Portuguese and Spaniards were very anxious to 
find an all-water route to India, in order that they might 
share in the profitable Oriental trade, which Venice up to 
that time had held practically alone. Explorers of both na- 
tions were anxiously seeking this route. Finally in 1498 Vas- 
co de Gama rounded the Cape, reached India, and opened 
up an all-water route. Portuguese trade began to thrive, the 
Portuguese distributing Indian and Oriental goods as well 
as those coming from their own colonies. 



17 



The discovery of an all-water route to India by de Gama 
put an end to the supremacy that Venice had previously held 
as a trade center. She suffered greatly by the decline in 
sugar production in the Mediterranean, and by the long 
continuous wars with the Turks, who though unable to con- 
quer her, were able to cut off supplies and interfere with 
trade. 

Spain also had visions of trade expansion, and this ac- 
counts for the voyage of Columbus in 1492, and his discovery 
of America. The purpose of his voyage had been to discover 
a short all-water route to India. 

On his second voyage to the new world in 1493, Colum- 
bus carried with him from the Canary Island to Hispaniola 
(Santo Domingo) both sugar canes and Canary Island cane 
growers. The growers died and this first shipment of cane 
seems to have been lost. 

A second introduction of sugar cane was made to His- 
paniola in 1506, by Pedro de Atienza, under the influence of 
Nicholas de Ovando, Governor of the island. It seems as if 
the Spaniards, even at this early date, were rather anxious 
to begin the cultivation of the cane in these tropical parts. 

It was not until 1510 that the first sugar was made in 
the western hemisphere. It was made by either Miguel Bal- 
lestro or Aquilon. The founder of the industry, however, 
was Gonzales de Veslosa, who in 1515 erected a horse driv- 
en mill at Rio Nigue, Santo Domingo, and began to produce 
sugar. After this initial start the industry soon expanded in 
this part of the world. 

From Santo Domingo the sugar cane spread rapidly to 
other islands of the West Indies and to the South American 
continent. 

The Portuguese and Spaniards found that the native 
Caribs that were left after the destruction carried on in these 
parts were not suited for the cultivation of cane. According- 
ly, slaves were brought over from Africa, and thus was start- 
ed the ''famous," or rather "infamous," West Indian slave 
trade. 

Sugar began to be produced in large quantities in the 
western hemisphere, the British, French and Dutch also en- 
tering into its production. For a long time Brazil and Santo 



18 



Domingo were the great sugar producers of the world. The 
sugar industry that had previously been established in the 
Spanish and Portuguese colonies of the old world were soon 
supplanted. The industry in the Mediterranean had long 
since ceased to exist. 



LOUISIANA HISTORY 

The introduction of the sugar cane to Louisiana dates 
from 1751 when a shipment of it was brought from Santo 
Domingo and was planted on the plantation of the Jesuit 
fathers, which is now part of the City of New Orleans. The 
cane was used for chewing purposes. Many of the prominent 
men of the Colony of Louisiana attempted to manufacture 
sugar, but none of their efforts were successful. It appears 
that at this time the proper use of lime in sugar manufacture 
and the concentration point were not thoroughly understood. 

In 1791 a Spaniard by the name of Mendez erected a 
sugar mill and decided to try his hand at sugar making; he 
employed a sugar maker named Morin, who had learned his 
trade in Santo Domingo. Mendez succeeded in making some 
sugar, and he also appears to have experimented with suc- 
cess in refining it on a small scale. He did not commercial- 
ize his results for some unknown reason, but was, however, 
the first man to produce a marketable sugar in Louisiana. 

The first successful sugar crop produced in Louisiana 
was that of Etienne de Bore. In 1794 de Bore bought a supply 
of canes from Mendez and another Spaniard named Solis, 
both of whom had plantations below New Orleans. De Bore's 
plantation, by the way, is now part of Audubon Park, and 
on this same property the Louisiana Sugar Experiment Sta- 
tion was located for many years until its removal to its pre- 
sent site at Louisiana State University in the fall of 1923 
and early winter of 1924. 

At the time of de Bore's experiment, conditions were 
very critical in the Colony of Louisiana. Many of the colon- 
ists were on the very brink of bankruptcy, because the cul- 
tivation of indigo, which was their staple crop, had become 
unprofitable. 

The experiment of de Bore was therefore watched with 
much interest, and although many of his friends tried to 
dissuade him from attempting such a rash undertaking, he 
held firm in his resolution to try to make sugar. According- 



19 



i 



ly he built a mill, and employed the same Antoine Morin 
who had successfully produced sugar for Mendez. In 1795 de 
Bore succeeded in working up his cane crop into sugar, the 
amount made selling for $12,000, which in those days was 
quite a large sum of money. 



After de Bore's successful attempt to produce sugar on a 
commercial scale in Louisiana, many other planters entered 
into sugar cane cultivation. A thriving sugar industry soon 
became established in Louisiana, replacing the cultivation 
of indigo. 

For many years the average yield of sugar cane in Lou- 
isiana ranged between 16 and 20 tons per acre. The state 
sugar crop averaged around 300,000 tons of sugar per year 
and was a source of livelihood for approximately 500,000 
people. During this period, one general type of sugar cane 
was grown, the so-called "Noble" cane, characterized by a 
large stalk diameter, low fibre content, and a sucrose con- 
tent satisfactory for sugar production under Louisiana con- 
ditions. 



In the due course of time the "Noble" type of sugar cane, 
Saccharum officinarum, L., became infested with diseases 
and the yield of sugar decreased from an average of about 
300,000 tons per year to a low yield of 47,000 tons in 1926. 
This disaster threw many people out of work and caused an 
extremely heavy loss of property throughout the Louisiana 
sugar area, and for a time it seemed that the industry would 
cease to exist. The loss of this industry would have affected 
not only the people who were directly dependent for their 
livelihood upon the production of sugar in Louisiana, but 
farmers who raised food and feed in the middle west, grow- 
ers of seed crops, particularly cowpeas and soybeans in the 
Central South, mule raisers from Missouri north, tractor, 
implement and fertilizer manufacturers in the industrial 
centers, would have lost a large home market for their 
products. 



Through the introduction from Java of hybrid sugar 
canes knows as the P. O. J.'s (Proefstation Oost Java), the 
Louisiana sugar industry was saved from annihilation, and 
the production of sugar increased from 47,000 tons in 1926 to 
199,000 in 1929. 



20 



other hybrid canes were introduced from India, and 
were found more suitable for growing in Louisiana than 
were the P. O. J's; these sugar canes were known as Co. 
281 and Co. 290, the initials Co. meaning that they were 
produced at the Coimbatore sugar cane breeding station in 
India. The latest commercial foreign introduction, N. Co. 
310, was raised as a seedling in Natal, South Africa, from 
seed obtained from Coimbatore, India. It is rapidly becom- 
ing an important commercial variety. 

A continuous varietal improvement program has been 
under way for many years. The United States Department 
of Agriculture, The Louisiana Sugar Experimental Station, 
and The American Sugar Cane League all cooperate closely 
together in the program. New sugar cane varieties are bred 
in the United States at Canal Point, Florida, by the 
U. S. D. A., and in recent years also at Baton Rouge, Lou- 
isiana, using the photoperiod system developed by the Bot- 
any Department of L. S, U., and at Grand Isle, Louisiana. 
Possible commercial varieties introduced from foreign coun- 
tries are also tested and the most promising released for 
commercial cultivation. An extensive system of test fields 
and seed increase stations is in operation. 

At the present time all of the commercial sugar cane 
varieties are Canal Point seedlings with the exceptions of 
Co. 290 and N. Co. 310. 

LAND AND CLIMATIC NEEDS 

Sugar cane by nature is a tropical plant and usually re- 
quires from 12 to 24 months to reach maturity. All varieties 
do not produce viable seed and some have been known to 
grow for years without ever producing seed. The sugar cane 
plant has gradually migrated to the sub-tropical regions of 
the U. S. A. and is grown for sugar making in the extreme 
southern part of the United States. For table syrup a limit- 
ed quantity is grown as far north as a line drawn from south- 
ern North Carolina westward through southern Arkansas. 

Sugar cane is a giant member of the grass family, and 
requires a fertile well drained soil and an abundant supply 
of moisture for successful growth. For this reason it is usu- 
ally found growing in the bottom lands, or, under favorable 
soil conditions, in the hills. 

Regardless of kind of soil, good drainage is necessary 
for successful sugar cane production. 



21 



CULTIVATION 

The sugar cane plant produces true seed as does any 
other grass, but these seeds are never used for commercial 
planting. Since the discovery that sugar cane seed could be 
germinated, this fact has been taken advantage of by plant 
breeders to secure new and better varieties of sugar cane. 
Today the most important sugar cane varieties in the world 
are those which were secured from seeds. 



Sugar cane is often known as "Ribbon Cane," and some- 
times is confused with the "Texas Seeded Ribbon Cane", a 
sorghum cane and not a true sugar cane. The sorghum canes 
differ from the sugar canes in that they are grown com- 
mercially from seed, and on account of their difference in 
sugar content are not used for sugar making. The seed of 
the sorghum plant produces a like plant; the seed of the 
sugar cane does not produce a like plant, and this is the 
reason why sugar cane is grown commercially from the buds 
or cuttings, instead of from the true seeds. These cutting or 
whole stalks, which consist of a series of joints each with a 
bud, are planted in furrows, using from one to three contin- 
uous lines of stalks (cuttings) in each row. These stalks (cut- 
tings) are known as "seed cane," in contrast to "cane seed." 



The amount required to plant an acre varies with the 
diameter of the stalk and the number of continuous lines 
planted in a single furrow, usually requiring from one to 
four tons of "seed cane" per acre. After being placed in the 
furrows these stalks are covered with soil to a depth of not 
less than two inches nor more than eight inches and the soil 
in the bed is then packed around the seed cane by means of 
a roller. Depth of planting depends largely upon the time of 
the year when the planting is done. The deep planting is 
done for the purpose of protecting the seed cane against cold 
weather. The planting season runs from August through 
March. Whether the crop is planted in the fall, winter, or 
spring, it does not grow off until spring, and is harvested in 
the months of October, November and December. In the 
northern portion of the sugar cane growing area of the Unit- 
ed States, planting is done in the fall, but the seed cane is 
preserved in mats or windrows protected against cold by 
covering with dirt until spring, when it is taken up and 
planted. 



22 



In Louisiana in particular, sugar cane is usually grown 
in a rotation in which the soil fertility is maintained through 
the plowing under of summer legumes, mainly soybean or 
cowpeas, preceding the planting of the seed cane. Winter 
legumes such as Melilotus indica, vetches, and Austrian win- 
ter peas are recommended for planting on top of the fall 
planted sugar cane rows for soil building purposes. 

In the spring the first efforts must be directed toward 
aiding the sugar cane to germinate (send out shoots from 
each bud on the planted stalk of "seed cane"). This is done 
by removing a large part of the soil from the immediate vi- 
cinity of the planted seed cane, thereby allowing the heat 
from the sun to warm up the soil around the stalks. As soon 
as a sufficient number of buds on the planted seed cane have 
sent out shoots to provide a satisfactory stand of cane, the 
true cultivation of the crop begins. At this stage of cane 
development, we find a great difference between sugar cane 
and crops like corn, cotton, etc. Every sugar cane plant 
which comes from a planted bud forms a series of short 
joints beneath the ground surface, each of which has its 
own bud. Many of these buds germinate and produce shoots 
which are known as suckers. 



An original plant with its suckers is known as a stool. 
The final stand of cane depends upon the number of buds 
that have germinated from the planted seed canes, together 
with the suckers produced from each original plant. Satis- 
factory yields depend largely upon a good crop of suckers. 
Some varieties are much slower to sucker than others, and 
such varieties must be encouraged to develop the sucker 
crop by keeping most of the soil away from around the orig- 
inal plants until the suckers have had an opportunity to 
develop. 



Up until the time when a satisfactory stand has been 
secured, cultivation consists in keeping the crop clean of 
grass find weeds. After this, cultivation consists in gradually 
building a row about the stools. At this point it is well to 
know that the sugar cane on most soils is largely a shallow 
rooted plant, and that its roots will not penetrate heavy, un- 
broken soil. The feeding area of its root system is largely 
dependent upon the providing, through early preparation, 
of a deep, well pulverized seed bed. 



23 



Cultivation should be done in such a manner as to pro- 
vide this seed bed in advance of root development. As the 
roots develop, cultivation should be done in such a manner 
as not to prune them. It is a well known fact that sugar 
cane does not make its best growth until after cultivation 
has ceased. For this reason all plowing should be discon- 
tinued as soon as possible. A good rule to follow is to lay-by 
the cane just before the leaves begin to meet in the middles, 
rather than to wait until that time before giving cane its 
lay-by working. 

In that portion of the United States where cane sugar is 
made and in some of the syrup producing areas, more than 
one crop of sugar cane is harvested from a single planting. 
The first crop is known as plant cane, and the cultivation of 
this crop has just been described. Succeeding crops follow 
the plant cane crop and are known as stubble or ratoon 
crops. The cultivation of these crops differ from that of the 
plant cane crop in the early cultural operations. You have 
been told how the young plants develop from the buds on 
the planted seed cane. The buds from which the stubble 
crops come are found on the short jointed below-ground 
portion of the sugar cane stalk, known as the rhizome or 
rootstock. In order to get these eyes to germinate it is nec- 
essary to first plow away a large portion of the cane row, 
leaving the stubbles in a narrow balk. After this is done 
the soil immediately around the rootstocks, or stubbles, is 
loosened up with a tool known as a stubble digger, or with 
a hoe. The eyes on the under-ground rootstock germinate in 
the same manner as do those on the planted seed cane, 
usually those deepest in the ground germinating first. After 
a sufficient stand has been secured, the cultivation of stub- 
ble cane is practically the same as the cultivation of plant 
cane. 



HARVESTING 

A large portion of the sugar cane crop grown for sugar 
making purposes is harvested by means of mechanical har- 
vesters. The harvesters are of two types. One type of Har- 
vester cuts the stalks top and bottom and loads them direct- 
ly into the tractor or mule drawn sugar cane wagons; the 
other type cuts the stalk top and bottom and piles them in 
heaps of several rows each, the shucks are burned from the 
piles of heaped sugar cane and then these are loaded by 
rapid mechanical loaders into the sugar cane wagons. 



24 




CO 

Si 



25 



Most sugar cane harvested for syrup is harvested in the 
same manner as explained in preceding paragraph, except 
for burning of the shucks. The cane with shucks or leaves is 
hauled to a cleaning plant where it is cut into 20 inch 
lengths then run through a separating plant that removes 
the trash and the cane is delivered to the syrup mill. 

MANUFACTURE 

Sugar cane is processed in two distinct types of plants, 
syrup and sugar factories, although sometimes both sugar 
and syrup are made in the same plant. In either case the 
juice is pressed out from the sugar cane stalks by passing 
them between heavy grooved iron rollers which vary in 
size, and from a combination of two rollers turned by horses 
to a combination of sixteen rollers turned by powerful en- 
gines. 

Sugar cane syrup consists of evaporated sugar cane 
juice, from which impurities have been removed by skim- 
ming or filtering, and from which no sugar has been remov- 
ed. If this same syrup is boiled until most of the water has 
been removed, the sugar crystallizes and a mixture of sugar 
and molasses is obtained which is known as a massecuite. 
When the massecuite is spun in a rapidly revolving machine 
fitted with screen walls, known as a centrifugal, most of the 
molasses is separated from the sugar, the molasses going 
through the screen, while the sugar is retained. This process, 
ordinarily known as drying of sugar, separates the concen- 
trated syrup or massecuite into sugar and molasses. Several 
grades of sugar and molasses are made, depending upon the 
treatment of the juice before evaporation. Both the sugar 
and molasses may be turned out for direct consumption, or 
a "raw" sugar and "blackstrap" molasses may be produced. 
The raw sugar, usually called ninety-six-test sugar, is sent 
to refineries where it is further refined into granulated 
sugar and refiners' molasses. 

BY-PRODUCTS 

The first manufactured products secured from sugar 
cane are sugars, syrups, and edible molasses. By-products 
consist of final molasses usually known as "blackstrap"; 
fibre, contained in the stalk residue known as "bagasse"; 
filter press cake, which is the precipitated impurities re- 
moved from the sugar cane juice in the process of manu- 
facturing; and bagasse ashes. 



26 



•/ \ \i^ Mmii,:^, I ^ 



4^]^m§i /••] 



^e.V: 






^ / i 



'^'''^^ ;.i..^^fe'^% 






; ,..';^' ■■^'*- .i^.:^>.'' .v..>^l> .\:J, ^ ,, ^^^^^5^'^^— 







Cooking The Syrup In Open Kettles 



27 



Blackstrap molasses is used for several purposes. A 
great deal of it is used for the production of ethyl alcohol. 
A large amount goes into the manufacture of cattle feeds. A 
limited quantity is canned and sold for cooking purposes. 

The cane fibre, which is found in the bagasse, is used for 
the manufacture of the building board known as "Celotex." 
Celotex has an extensive use as a finishing material, parti- 
cularly where heat or cold is a problem, and to improve the 
acoustics in public auditoriums and halls. In recent years 
considerable of the bagasse pith has been utilized as cattle 
feed, and a limited quantity of the pith cells have gone into 
the manufacture of alpha cellulose. Dried bagasse fibre is 
also used for poultry litter and for mulching purposes. Paper 
is now also being commercially produced from bagasse. 

Only a limited amount of bagasse can be disposed of for 
manufacturing purposes. The greater portion of it is used 
as a source of fuel for operating the sugar houses. The ash 
from this burned bagasse is high in potash, and during World 
War I considerable potash was recovered from bagasse ash. 
Today most of this ash is put back on the sugar cane fields 
for whatever fertilizer value it may have. 

The filter press cake, which is recovered in the clari- 
fication of sugar cane juice, is rich in organic matter and 
in lime. It also contains some nitrogen, phosphoric acid and 
potash. This material has a fertilizer value equal to barn- 
yard manure, and it is particularly valuable for renovating 
depleted soils. 



Note: The historical facts in the early portion of this section of the 
book are taken largely from the works of: 

Prinsen Geerlings, Dr. H. C. — The World's Cane Sugar Industry, Past 
and Present. 

Deerr, Noel — Cane Sugar, 1921 Edition. 

Browne, Dr. C. A. — The Development of the Su^ar Industry (Renrint 
from the School of Mines Quarterly. Vol. XXXV, No. 3. April, 1914). 

Stuhbs, Dr. W. C. — Origin an'd develonment of the Sugar Industry of 
TiOuisiana. CIn The Louisiana Planter and Sugar Manufacturer, 
June 2, 1923). 



28 



WHY PURE RIBBON CANE SYRUP 
IS NECESSARY IN THE DIET 

Sugar cane syrup is made by the evaporation of sugar 
cane juice. The juice is boiled down to a point where it con- 
tains from 65 to 67 per cent total sugars (cane sugar and in- 
vert sugar). While it is not quite as concentrated as syrup 
made from molasses it has more total sugars and the com- 
position is the same, for it comes from the same raw product. 

Cane juice from which syrup is made is composed of 
many valuable substances, such as ash, proteins, amino acids, 
and such minerals as magnesia, iron, and calcium. 

Owing to its large sugar content, cane syrup is a great 
energy-producing food product. Because of its mineral con- 
tent, it is a fine tonic for adults as well as children. 

While syrup is marvelous on bread, hot cakes and waf- 
fes, it certainly shouldn't be restricted to mere sweetenin' 
uses, for its cooking possibilities are unlimited. Actually, 
syrup is a staple ingredient for every home larder that can 
be every bit as versatile as flour, salt or milk — and even 
more nourishing! 

Most mothers are natural worriers about whether they 
are providing the proper diet for their offspring. Their 
worries could be put to rest, however, with a daily serving 
of pure ribbon cane syrup in some form. Here in South 
Louisiana "syrup sandwiches" are a popular snack, parti- 
cularly for the children after school. In 'Cajun French sec- 
tions, cush-cush (a favorite corn meal cereal dish) is usually 
always topped with plenty of good thick cane syrup. And, 
of course for countless healthy individuals, "syrup soppin','' 
is the only kind of dessert worth mentioning. This consists 
of pouring a goodly quantity of syrup into your plate after 
the meal is finished and sopping it up with hot, crusty 
French bread. 

Since breakfast is the most important meal of the day, 
pure ribbon cane syrup — rich in iron and minerals — is the 
ideal accompaniment for the morning meal. Makes child- 
ren more alert in school . . . adults industrious at work . . . 
for any age person, it's the perfect "starter". Make cane 
syrup a part of your table setting; it'll soon get to be your 
most pleasant and nutritious eating habit. 



29 



SYRUP QUIZ 
Did You Know This About Steen's Pure Ribbon Cane Syrup? 

Carbo- Cal- Phos- 
hydrates cium phorous Iron 



I 



% 



% 



* Cane Syrup 77.0 .07 .04 .007 
** Enriched White Flour 74.0 .019 .093 .003 
***Corn, Whole Grain Yellow 76.0 .018 .276 .003 

* Figures taken from U.S.D.A. Dept. Bulletin No. 1378 & 
Technical Bulletin No. 22 of the Mississippi Agricultural 
Experiment Station. 

** These figures taken from U.S.D.A. Miscellaneous Pub- 
lication No. 572. 




30 



IS POPEYE CORRECT? 
WOULDN'T IT BE BETTER TO EAT SYRUP? 
HOW MUCH IRON HAVE YOU HAD TODAY? 





Total Iron 




Available Iron 




Milligrams 




Milligrams 




Per 


Per Cent 


Per 




100 Grams 


Availability 
54 


100 Grams 


Molasses '*C" 


11.3 


6.1 


Molasses "B" 


6.0 


85 


5.1 


Molasses ''A" 


3.2 


97 


3.1 


Molasses 


7.3 


85 


6.2 


Beef Liver 


8.2 


70 


5.6 


Oatmeal 


4.8 


96 


4.6 


Apricots (dry) 


4.1 


98 


4.0 


Eggs 


3.1 


100 


3.1 


Wheat 


5.0 


47 


2.4 


Parsley 


3.2 


50 


1.6 


Cabbage 


1.8 


72 


L3 


Mutton 


5.1 


24 


L2 


♦Spinach 


2.6 


20 


0.5 



* The American Journal of Digestive Diseases reprinted 
Publication No. 157 from the Biological Research Labora- 
tory of the Massachusetts Institute of Technology at Cam- 
bridge. This was a report of study made by Robert S. Har- 
ris, Ph.D., L. Malcolm Mosher, S.B., and John W. M. Bunker, 
Ph.D., all of Cambridge, entitled "The Nutritional Avail- 
ability of Iron in Molasses." 

The contents of molasses and cane syrup are basically 
the same. They are both made from sugar cane. In pro- 
cessing molasses, most of the sugar is removed. In pro- 
cessing syrup, nothing is removed. You have all the food 
value v^ith the other valuable minerals in Steen's Pure 
Ribbon Cane Syrup. 



KNOWING THESE FACTS MAKES IT 

IMPORTANT THAT YOU HAVE 

STEEN'S PURE RIBBON CANE SYRUP IN YOUR DIET 



31 




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32 



Recipes 




33 



My Own Notes 



34 



Appetizers 



APPETIZER MEAT BALLS 



Vi cup soft bread crumbs 


1 tablespoon finely chopped 


V4 cup milk 


parsley 


1 pound ground beef 


2 tablespoons butter or 


Vi teaspoon pepper 


margarine 


1 teaspoon salt 


V4 cup Sleen's Syrup 


1 tablespoon finely chopped 


V4 cup prepared mustard 


onion tops 


V4 cup catchup 



Mash bread crumbs with milk; add meat. Sprinkle with 
pepper, salt and add onion. Toss lightly until ingredients 
are combined; form into %-inch balls. Brown in butter in 
skillet. Combine remaining ingredients; blend until smooth. 
Add to meat balls. Simmer 8 to 10 minutes, stirring occa- 
sionally, until sauce thickens and meat balls are glazed. Use 
toothpicks and serve from chafing dish as hot hors d'oeuvre. 
YIELD: 50 meat balls. 

CANE CRUSHER SPARERIBS 

Cut into small pieces for out-of-hand eating 

3 pounds spareribs 3 tablespoons lemon juice 
1 teaspoon Ac'cent 3 tablespoons soy sauce 

4 tablespoons Steen's Syrup 2 tablespoons Worcestershire 
4 tablespoons prepared sauce 

mustard Va teaspoon cayenne 

Have the sparerib rack cut into 3 lengthwise strips. Cut 
strips into individual ribs for out-of-hand eating. Place in 
shallow baking pan; sprinkle with Ac'cent. Blend together 
Steen's Syrup and prepared mustard; stir in remaining in- 
gredients. Mix well. Brush spareribs with part of the sauce. 
Bake in a moderate oven (350 °F.) IV2 hours, brushing fre- 
quently with remaining sauce. Drain on absorbent paper. 
To serve, turn into chafing dish. 
YIELD: 24 servings. 

Note: If desired, spareribs may be made in advance and fro- 
zen. Bake in slow oven (300° F.) until hot, about 1 hour. 



35 



Breads 



GRANDMA LIL'S GINGERBREAD— BASIC RECIPE 

^2 cup shortening I teaspoon salt 

Vi cup sugar 2 teaspoons baking powder 

1 cup Steen's Syrup Vi teaspoon baking soda 

2 eggs 1 teaspoon ginger 
2V^2 cups sifted all-purpose 1 teaspoon cinnamon 

flour 1 cup hot water 

Cream shortening. Gradually add sugar and cream mixture 
until fluffy. Blend in Steen's Syrup. Beat in eggs, one at 
a time. Sift together flour, salt, baking powder, baking soda 
and spices. Add to creamed mixture alternately with hot 
water. Turn into a greased and wax-paper-lined 9-inch 
square pan. Bake in a moderate oven (350° F.) 40 minutes. 
Cool. 

YIELD: 12 servings. 

Buttermilk variation: Substitute 1 cup buttermilk for 1 cup 
hot water. Omit baking powder and increase baking soda 
to 11/^ teaspoons. 

Other variations: Add 1 cup chopped pecans, or add 1 pack- 
age 16 oz. mixed candied fruit or add both. 

GINGERBREAD UPSIDE DOWN CAKE 

Cut basic recipe in half. Arrange 6 halved pineapple slices 
around edge of a 9-inch round cake pan, 2 inches deep. Place 
whole pineapple slice in middle; place cherries in center 
of pieces. Pour in V2 cup Steen's Syrup; sprinkle with ^ cup 
sugar and dot with 1 tablespoon butter. Turn batter into 
prepared pan. Bake in a moderate oven (350° F.) 40 minutes. 
Invert immediately on serving plate. 

YIELD 6 large servings. 

GINGERBREAD CUPCAKES, MUFFINS, GEMS 

Cut basic recipe in half. For cupcakes, place paper baking 
cups in fifteen 2%-inch muffin pans. Fill each cup 2/3 full 
with batter. Bake in moderate oven (350 °F.) 25 to 30 minutes. 
For muffins or gems, fill greased and lightly floured 2 inch 
shallow muffin or gem pans 1/3 full. Bake in a moderate 
oven (350° F.) 12 to 15 minutes. 



36 



STEEN'S SYRUP YEAST BREAD— BASIC RECIPE 

Syrup Yeast Bread dough provides the basis for delicious 
Hot Cross Buns — and the best Steen's Taffy Cinnamon Rolls 
ever. 

% cup milk % cup luke warm water 

1 Va teaspoon salt 2 tablespoons sugar 

6 tablespoons shortening 3 eggs, beaten 

V2 cup Steen's Syrup 6 cups sifted all- 
2 packages active dry yeast purpose flour, divided 

Scald milk; pour into large mixing bowl. Add salt and 
shortening; stir until shortening is melted. Add syrup; stir 
to blend. Sprinkle yeast in lukewarm water. Add sugar; 
let stand 5 minutes. Stir; add to syrup-milk mixture. Add 
beaten eggs; mix well. Stir in 3 cups of the flour; beat un- 
til smooth. Stir in 2 to 2V2 cups remaining flour to make 
a smooth dough. Sprinkle remaining flour on board; knead 
dough gently until smooth and elastic. Place in oiled bowl; 
turn once to bring greased side up. Cover and let rise in 
a warm place (80° to 85° F.) until double in bulk, about IV2 
hours. Divide dough in half, using one-half for Hot Cross 
Buns and remaining half for Steen's Taffy Cinnamon Rolls; 
or use all the basic recipe for either. Better yet roll dough 
about V2 inch thick. Cut out with biscuit cutter — place in 2 
inch deep pans. Let rise about 11/2 hours or until double in 
bulk. Bake in moderate oven (375° F.) 25 minutes. Break 
open— butter well— then drown with Steen's Syrup. Have 
plenty of cold milk handy! 

HOT CROSS BUNS 

Roll ^ Steen's Syrup Yeast Breads basic recipe dough about 
^ inch thick. Cut with 2-inch round cutter into 24 rounds. 
Place rounds in 2 greased 8-inch round pans 2 inches deep. 
Let dough rise about 1 V2 hours, or until double in bulk. Bake 
in a moderate oven (375° F.) 25 minutes. Mix together V2 
cup confectioners' sugar and 2 to 3 teaspoons water. While 
buns are warm, form crosses on each with the glaze. 

YIELD: 2 dozen buns. 



37 



STEEN'S TAFFY CINNAMON ROLLS 

3 tablespoons butter or 2 tablespoons Steen's Syrup 

margarine divided V2 teaspoon cinnamon 

% cup sugar, divided V2 cup raisins 

Melt butter in a 9-inch square pan. Roll out remaining half 
dough from Steen's Syrup Yeast Breads basic recipe into a 
rectangle approximately 11 x 16 inches. Brush top of dough 
with 1 tablespoon of the melted butter. To the butter re- 
maining in the pan, add 1/3 cup sugar and syrup. Mix to- 
gether remaining 1/3 cup sugar, cinnamon and raisins; 
sprinkle over dough. Roll up the dough as for jelly roll, 
rolling the long way. Cut into 16 slices. Place cut side down 
in prepared pan. Let the dough rise for about 1^/2 hours, or 
until double in bulk. Bake in a moderate oven (375° F.) 25 
minutes. 

YIELD: 16 rolls. 

STEEN'S CANE CUTTERS PANCAKES 

A real breakfast treat! 



1 V4 cup sifted all-purpose 


Va cup milk 


flour 


I egg, slightly beaten 


2V2 teaspoon baking powder 


3 tablespoons butter 


Va teaspoon salt 


or 


V4 cup Steen's Syrup 


margarine, melted 



Sift together flour, baking powder and salt. Combine Syrup 
and milk. Add to sliglitly beaten egg; stir in melted butter. 
Slowly add to flour mixture, stirring only until blended. 
Bake on a hot griddle, using 1/4 cup batter for each pancake. 
Serve with butter and Steen's Syrup. 

YIELD: 12 pancakes. 

Note: To make Syrup Pancakes or Syrup biscuits from pack- 
aged mixes, follow directions on box and add 1 tablespoon 
Steen's Syrup to liquid for each cup of mix. 



38 



STEEN'S ORANGE BREAD 



Vi cup sugar 
2y3 cups sifted all-purpose 
flour 
V2 teaspoon baking soda 
2 teaspoon baking powder 
1 V2 teaspoon salt 
1 cup coarsely chopped 
nuts or raisins 



2/3 cup milk 

1 tablespoon grated 

orange rind (optional) 
V2 cup orange juice 
2 tablespoons salad oil 
V2 cup Steen's Syrup 



Sift together sugar, flour, baking soda, baking powder and 
salt; add nuts. Combine milk, orange rind, orange juice, 
salad oil and Steen's Syrup. Add to flour mixture all at 
once; stir just enough to blend. Turn into well-greased loaf 
pan, 9 X 5 X 2% inches. Bake in a slow oven (325° F.) PA 
hours. Cool before removing from pan. 

YIELD: 1 loaf. 



SPICY SYRUP DROP DOUGHNUTS 



Just the right pick-up with a cup of hot coffee! 



cups sifted all-purpose 
flour 
teaspoons baking powder 
teaspoon baking soda 
teaspoon salt 
teaspoon cinnamon 



1 teaspoon ginger 
V2 teaspoon ground cloves 

1 egg 

Va cup milk 
Va cup salad oil 
V2 cup Steen's Syrup 



Sift dry ingredients together. Add egg, milk, salad oil and 
syrup; mix well. Pour salad oil 2 inches deep in skillet. Heat 
to 365° F. Drop in batter by teaspoonfuls; fry 2 minutes, 
turning once. Drain on absorbent paper. Roll in granulated 
sugar or cinnamon-sugar mixture, or sprinkle with confec- 
tioners' sugar. 
YIELD: Approximately 3 dozen doughnuts. 



39 



CORA'S FRENCH TOAST 



2 eggs 2 tablespoons Steen's Syrup 

V2 cup milk 6 slices bread 

Vb teaspoon salt Butter or Margarine 
V4 teaspoon cinnamon 

Beat eggs slightly. Add milk, salt, cinnamon and Steen's 
Syrup, and beat thoroughly. Dip bread in mixture and 
brown on both sides in small amount of butter or margarine. 
Serve hot. 



CANE BRAKE WAFFLES 

V2 cup Steen's Syrup 2 egg yolks 

2 cups flour IVa cups milk 

3 teaspoon baking powder 6 tablespooons melted 

V2 teaspoon salt shortening or 

2 egg whites salad oil 

Sift together flour, baking powder, and salt. Separate eggs 
and beat yolks; add milk and syrup to beaten egg yolks; stir 
in melted shortening or salad oil. Stir this mixture gradual- 
ly into dry ingredients and mix well. Beat egg whites. Fold 
into batter. Bake in hot waffle iron until golden brown. 



40 



I 



My Own Notes 



41 



Cakes 



GRANDMA'S DARK FRUITCAKE 

If it's Fruit cake you plan to make, 
Add Steen's Syrup for a real "cool" cake! 

1 cup Steen's Syrup 2^4 cups sifted all-purpose 
V2 cup water flour 

2 packages (15 ounces each) V4 teaspoon baking soda 
raisins 1 V2 teaspoons cinnamon 

2 jars (1 pound each) P/4 teaspoons nutmeg 

mixed candied fruit ^4 teaspoon allspice 

1 cup butter or margarine V2 teaspoon ground cloves 
1 V4 cups sugar V2 cup orange juice or 

6 eggs brandy 

3 cups coarsely chopped nuts 

Blend together Steen's Syrup and water in a large, deep 
sauce pan. Place over low heat, stirring constantly, until 
mixture comes to a boil. Add raisins, bring to a boil again. 
Reduce heat, and simmer 5 minutes. Remove from heat; stir 
in candied fruit. Reserve. Cream together butter and sugar. 
Blend in eggs, one at a time. Sift together flour, baking soda 
and spices. Add to butter mixture alternately with orange 
juice. Stir in Steen's Syrup-fruit mixture. Stir in nuts, 
turn into a wax-paper-lined 10-inch tube pan or 2 wax-pap- 
er-lined 9x5x2% inch loaf pans. Bake in a slow oven 
(325° F.) 11/2 hours. Cool. 

YIELD: One 7-pound or two 3V2-pound fruitcakes. 

STEEN'S FRUITCAKE BONBONS 

To make fruitcake bonbons, take half of the above fruit- 
cake mixture. Place paper baking cups in 1%-inch cupcake 
pans. Spoon in fruitcake mixture. Bake in slow oven (325° 
F.) 25 minutes. Cool before storing. 

YIELD: 5 dozen bonbons. 
42 



OLD MOM'S FRUIT CAKE 



2 cups sugar) cream 

1 cup butter) together 
1 cup buttermilk 

1 cup Steen's Syrup 

3 eggs 

5 cups flour 

2 cups chopped candied 
pineapple 

2 cups chopped candied dates 

2 cups chopped pecans 

2 cups chopped candied figs 



2 cups raisins 
2 teaspoons soda 
2 teaspoons cinnamon 
2 teaspoons cloves 
2 teaspoons allspice 

1 teaspoon nutmeg 

2 cups chopped candied 

citron 
2 cups chopped candied 

cherries 
2 cups chopped or 

shredded coconut 



^ Grind 



To creamed sugar and butter add Steen's Syrup and butter- 
milk; add eggs one at a time beating after each addition; add 
spices; V2 of flour and soda; mix thoroughly; to the chopped 
nuts and candied fruit add remaining flour and mix until 
well coated — add to first mixture and mix until you can't see 
any dry flour — pour in well greased and paper lined pans; 
bake 3 hours over a pan of water at a low temperature — 
250° or 300°. 



FRUIT CAKE 
(Using La Cuite) 

(Guaranteed to be moist) 



Vi cup salad oil 
¥4 cup Steen's La Cuite 
2 eggs 
1 Vi cups sifted all-purpose 
flour 
^2 teaspoon baking powder 
1 teaspoon salt 
1 teaspoon cinnamon 
1 teaspoon allspice 



Vi teaspoon cloves 

Vi cup fruit juice (apple, 

pineapple or orange) 
1 lb. (2 cups) candied fruit 

and peels 
1 box dates( chopped) 
1 box candied pineapple 
(chopped) 
V2 cup Muscat raisins 



214 cups chopped nuts 

Combine oil, Steen's La Cuite and eggs and beat for 2 min- 
utes. Sift together one cup of the flour with baking pow- 
der, salt and spices and stir into oil mixture with fruit juice. 
Mix remaining flour with fruit and nuts. Combine with 
batter and mix thoroughly. Pour batter into loaf pan lined 
with wax paper. Use 8 x 4V2 x 2-inch loaf pan or tubular 
pan. Bake at 275° F. for V^k to 3 hours. When cool, the cake 
may be decorated with candied fruit (cherries, pineapple 
etc.). 



43 



GATEAU de SIROP 

(Syrup Cake) or Masse Pain (as it is often called) 
Note: This cake contains no sugar 
^2 cup Vegetable Oil 1 teaspoon ginger 

1 y^ cups Steen's Syrup ^2 teaspoon cloves 

1 egg, beaten Vi teaspoon salt 

2V^2 cups sifted flour IV'2 teaspoons soda 

1 teaspoon cinnamon ^^ cup hot water 

Heat oven to 350°. Grease and flour a 9-inch square pan; a 
\ZVz X 81/^-inch pan; or muffin pan/s. 

Combine oil, syrup, and beaten ^gg. Stir until well blended. 
Mix and resift dry ingredients except soda. Add dry ingredi- 
ents to the oil, syrup, and ^gg mixture alternately with the 
hot water in which the soda has been dissolved. Begin and 
end with flour mixture. 

Pour into prepared pan. Bake 45 minutes. 

Variations: Chopped pecans or raisins may be added to the 

above mixture. 



FRUITCAKE COOKIES 

1 cup brown sugar ^2 teaspoon nutmeg 
V4 cup butter ^2 teaspoon cloves 

V4 cup wine V^2 teaspoon cinnamon 

3 eggs 1 pound pecans, cut fine 

2 cups flour, heaping ^^ pound raisins 
^2 pound mixed cherries, 2 teaspoons soda 

citron, and pineapple 1 y^ tablespoons milk 

y2 teaspoon allspice 3 tablespoons Steen's Syrup 

Cream butter and sugar; add wine and eggs. Add gradually 
one half of the flour. Use rest of flour on fruit mixture. Add 
the spices. Mix all together; add soda dissolved in milk, add 
Steen's Syrup and mix. Drop from spoon onto greased cook- 
ie sheet. Put pan of water under cookies and bake 15 to 20 
minutes at 325° F. 

YIELD; 7-8 dozen. 
44 



THE SYRUP COOKER CAKE 

(With Chocolate) 

2V3 cups sifted all-purpose V2 cup shortening 

flour ^4 cup milk 
1 Vi teaspoons baking powder 2 eggs 

V2 teaspoon baking soda 1 cup S teen's Syrup 

V2 teaspoon salt 1 square ( 1 ounce) 

V2 teaspoon cinnamon unsweetened chocolate 

V2 cup sugar melted & slightly cooled 

Sift together, flour, baking powder, baking soda, salt, cin- 
namon and sugar into large bowl of electric mixer. Add 
shortening and milk; mix until blended. Add eggs, syrup 
and melted chocolate. Beat 2 minutes longer on low speed. 
Pour batter into well-greased 9 x 13 inch baking pan. Bake 
in a moderate oven (350° F.) about 35 minutes. Cut into 
squares and serve with Taffy Topping*. 



*TAFFY TOPPING 

2 egg whites 2 tablespoons Steen's Syrup 

Vi cup water */8 teaspoon salt 

1 cup sugar V2 teaspoon vanilla 

Combine ^gg whites, water, sugar, syrup and salt in top of 
double boiler. Beat over rapidly boiling water with rotary 
or electric beater until frosting stands in peaks. Remove 
from heat; add vanilla. Use as topping for cake. 

YIELD: 1 quart or 24 servings. 

45 



STEEN'S APPLESAUCE CAKE 

y^ cup shortening 1 teaspoon salt 

V2 cup sugar 1 teaspoon baking powder 

2 eggs % teaspoon baking soda 

1 cup Steen's Syrup 1 teaspoon cinnamon 

1 cup applesauce 1 teaspoon nutmeg 

2 cups sifted all-purpose 
flour 

Cream together shortening and sugar until light and fluffy; 
blend in eggs. Add Steen*s Syrup and applesauce; mix well. 
Sift together flour, salt, baking powder, baking soda and 
spices; stir into syrup mixture. Turn into greased and flour- 
ed 9 x 13-inch baking pan. Bake in moderate oven (350° F.) 
30 minutes. Cut into squares. Serve warm or cold with ad- 
ditional applesauce. 

YIELD: About 24 servings (small) or 15 generous pieces. 



GRANDMA'S SYRUP CAKE 

1 cup Steen's Syrup 1 egg 

2 tablespoons sugar 1 teaspoon baking powder 
2 teaspoon vanilla ^4 teaspoon baking soda 

Wz cup salad oil ^/2 cup milk 

1 V2 cups f lour< measured 
after sifting 

Combine all dry ingredients except sugar. Beat ^gg and 
sugar until creamy. Add syrup, mix well, add oil, mix. Add 
dry ingredients, beat 100 strokes or 3 minutes with mixer at 
moderate speed; add milk and vanilla. Mix. Do not over 
beat. Pour in pan or layers. Cook at 375° F. 



46 



KBaBMsna^^v^r' 



My Own Notes 




47 



Candies 

STEEN'S PULL CANDY 

Here's that "Pull Candy" recipe so many of you kids, young 
and old, have been looking for. Furnishes party entertain- 
ment as well as refreshment. 

1 cup Steen's Syrup 1 cup sugar 

1 tablespoon butter or margarine 

Combine all ingredients in a 2-quart saucepan. Place over 
low heat and stir until sugar is dissolved. Cook over medium 
heat until syrup reaches 272° F. on a candy thermometer, or 
when small amount syrup dropped in cold water separates 
into threads which are hard but not brittle. Pour onto 
greased platter. As edges cool, fold toward center or they 
will harden before center is ready to pull. When candy is 
cool enough to handle, press into ball with lightly buttered 
fingers. Pull until candy is light in color and ready to hard- 
en. Stretch into long rope ^ inch wide. Cut into 1-inch 
pieces. Wrap each piece of taffy in wax paper. 

YIELD: IV4 pounds candy. 



STEEN'S PEANUT BRITTLE 

1 cup Steen's Syrup V^ teaspoon baking soda 

1 cup sugar 2 cups chopped peanuts 

1 tablespoon butter or 
margarine 

Combine syrup, sugar and butter in a 2-quart saucepan. 
Place over low heat; stir until sugar is dissolved. Cook over 
medium heat until syrup reaches 270° F. on a candy thermo- 
meter, or when small amount syrup dropped in very cold 
water separates into threads which are hard but not brittle. 
Remove from heat, stir in baking soda and nuts. Turn into 
greased 8-inch square pan; spread quickly. When slightly 
cool, cut into squares. 

YIELD: 1% pounds candy. 



48 



STEEN'S PEANUT BUTTER LOGS 

Vi cups Steen's Syrup Va cup peanut butter 

V2 cup instant nonfat dry milk 

Mix together syrup and peanut butter. Gradually work in 

nonfat dry milk; knead lightly. Sprinkle with a small 

amount of additional nonfat dry milk. Roll into a long rope 

%-inch in diameter. Cut with scissors into 1-inch pieces. If 

desired, wrap pieces in wax paper or transparent plastic 

wrap. 

YIELD: % pound candy. 

STEEN'S POPCORN BALLS 

2 cups Steen's Syrup 1 tablespoon butter or 

Vi teaspoon salt margarine 

2 quarts popped corn 

Boil Steen's Syrup and salt over a low fire, stirring constant- 
ly. When few drops tested in cold water becomes brittle, add 
butter. Pour over the popped corn, mix and shape into large 
balls. 

Variation: Add salted cocktail peanuts to popcorn before 
adding syrup, then add syrup and make balls. 

CRACKER JACK POPCORN 

1 Popper full of popcorn or 5 cups 1 cup of Steen's Syrup 
Salted Cocktail peanuts 

Boil syrup until hard ball stage, pour over popped corn and 
mix thoroughly; stir until all of the popcorn is coated. Add 
salted cocktail peanuts to popcorn before adding syrup for 
a variety. Double the recipe if the children are around 
'cause Steen's Syrup is the best. 

STEEN'S SEA FOAM CANDY 
Sea Foam« as its name implies, has a pleasantly light texture. 
2 cups sugar 2 egg whites 

V2 cup Steen's Syrup 1 teaspoon vanilla 

Vi cup water 1 cup chopped nuts 

Combine sugar, syrup and water in 3-quart saucepan. Place 
over medium heat. Stir until sugar is dissolved; boil with- 
out stirring until temperature on candy thermometer reaches 
250° F., or when small amount of syrup dropped in cold 
water forms a hard ball. Remove from heat. Beat egg whites 
until stiff; add syrup in a steady stream, beating constantly. 
When mixture is stiff, fold in vanilla and nuts. Drop by 
tablespoonfuls onto wax paper. 
YIELD: 1 pound candy. 



49 



Cookies 



AUNT WINNIE'S SYRUP COOKIES 

1 V2 teaspoons allspice 

1 teaspoon cloves 
5V2 cups flour 
1 Va cups raisins 
1 cup chopped pecans 



1 Vz cups sugar 
1 cup butter 
5 eggs 

1 cup sweet milk 

2 cups Steen's 
Syrup I mix 

1 level teaspoon j together 
soda J 

Cream sugar and butter together; add eggs; one at a time. 
Alternate flour and spices, with milk. Add syrup that has 
been beaten with soda until golden, then raisins and nuts 
last. Drop by spoonfuls on cookie sheet. Bake 375° oven for 
10 minutes, or golden brown. Use Steen's Syrup for best 
results. 

STEEN'S CANE DERRICK LOGS 
cups sifted flour % cup butter 

cup confectioners sugar V2 cup Steen's Syrup 
V4 teaspoon salt 2 teaspoons vanilla 

1 V2 cups chopped nuts 
Blend flour, sugar and salt. Cut in butter. Stir in syrup and 
vanilla until dough is smooth. Chill dough for at least 1 
hour. Break off small lumps of dough and shape into "logs" 
about 3 inches long. Roll in chopped nuts and arrange on 
ungreased cookie sheet. Bake at 325 degrees for 15 minutes. 
YIELD: 3 dozen SVz-inch logs. (Wonderful! Serve with hot 
tea!) 

SYRUP LOADED HERMITS 

You too will want to wander off like a Hermit, with the 
cookie jar, and eat all these by yourself! 

cup butter or margarine 2 teaspoons baking powder 

cup sugar 

cup Steen's Syrup 



2>/2 

V2 



eggs 

cups sifted 
all-purpose flour 
teaspoon salt 
teaspoon baking soda 



V2 
V2 
V2 

2 

2 

V2 

Va 

Cream together butter and sugar until light and fluffy. Add 

syrup and eggs; beat well. Sift together flour, salt, baking 

soda, baking powder and spices; stir in raisins and nuts. 

Add to syrup mixture; blend well. Spread evenly in greased 

12 X 8 X 2-inch baking pan. Bake in a moderate oven (350°F.) 

30 minutes. Cool; cut into squares. 

YIELD: 2 dozen Hermits. 



1 teaspoon cinnamon 
teaspoon ground cloves 
teaspoon mace 
teaspoon nutmeg 
teaspoon allspice 
^A cup raisins 
V2 cup chopped nuts 



50 



LEBKUCHEN-GERMAN SPICE COOKIES 

2V4 cups sifted all-purpose Va cup sugar 
flour 1 egg 

V2 teaspoon baking soda 1 teaspoon lemon rind 

Vi teaspoon salt V2 cup chopped nuts 

V2 teaspoon ground cloves V2 cup diced candied fruit 
1 teaspoon cinnamon 1 cup sifted confectioners' 

1 cup Steen's Syrup sugar 

4 teaspoons water 

Sift together flour, baking soda, salt and spices. Heat syrup 
to boiling point in saucepan large enough for mixing cook- 
ies. Add sugar; cool. Beat in egg; add lemon rind. Gradual- 
ly stir in flour mixture, nuts and fruit; chill several hours 
or overnight. Divide dough in half; place each half on a 
15 X 12-inch greased baking sheet. Place wax paper over 
top and roll each into a rectangle 9 x 10 inches Remove wax 
paper. Bake in a moderately hot oven (400° F.) 12 to 15 
minutes. Blend together confectioners' sugar and water; 
brush over cookies while warm. Cool; cut into 2 x 3-inch 
bars. Store in tightly covered container. 

YIELD: 21/2 dozen bars. 

GINGERCRISPS 

Resemble the old time Gingersnap cookie — the ones in the 
big square can on the rack of assorted cookies in the old 
"General Merchandise Staple and Fancy Groceries" store. 

Va cup shortening 1 V2 teaspoons baking soda 

Va cup sugar 1 teaspoon cinnamon 

V2 cup Steen's Syrup V2 teaspoon ginger 

1 egg Va teaspoon salt 

2^4 cups sifted all-purpose Vs teaspoon ground cloves 
flour 

Cream together shortening and sugar until light and fluffy. 
Add syrup and egg; mix well. Sift in remaining ingredients; 
mix thoroughly. Place in freezer 1 hour or chill in refrigera- 
tor 2 hours. Form into approximately 1-inch balls; roll in 
granulated sugar. Bake on greased baking sheets in a mod- 
erate oven (375° F.) 10 to 12 minutes. 

YIELD: Approximately 4 dozen cookies. 



51 



MORAVIAN CHRISTMAS COOKIES 

4 cups regular all-purpose V4 teaspoon ground ginger 
flour 1 cup packed light brown 

V4 teaspoon baking soda sugar 

V4 teaspoon salt Vz cup butter or margarine 

1 teaspoon ground V2 cup lard 

cinnamon 1 V2 cups Steen's Syrup 

Vz teaspoon ground cloves Vz teaspoon cider vinegar 

1. Blend the first six ingredients in a large bowl. Mix in 
sugar. 

2. Cut in butter or margarine and lard. Add syrup and vine- 
gar gradually, mixing thoroughly. Chill dough thoroughly. 

3. Using a small amount of dough at a time, roll out about 
Vs in. thick on a lightly floured surface. Cut with fancy 
cookie cutters. Transfer to greased cookie sheets. 

4. Bake at 350° F. 8 to 10 minutes. Remove to wire racks 
to cool. 

YIELD: About 6 doz. cookies. 



BERNARD'S SUGAR CANE CART WHEELS 

1 cup shortening 1 teaspoon salt 

% cup sugar V2 teaspoon baking soda 

1 egg Va teaspoon ginger 

Vz cup Steen's Syrup Vz teaspoon cinnamon 
2V^4 cups sifted all-purpose 
flour 

Cream shortening and sugar until light and fluffy. Blend in 
egg and syrup. Sift in flour, salt, baking soda and spices; 
mix well. Chill in refrigerator 1 hour. Roll out dough Vs 
inch thick on lightly floured board or pastry cloth, keeping 
remaining dough chilled. Cut with 3-inch cookie cutter. 
Bake on ungreased baking sheets in a moderate oven (375° 
F.) 10 minutes. 

YIELD: 3 dozen cookies. 
52 



AUNT LUCY'S LUNCH BOX COOKIES 

1 cup Steen's Syrup 1 Va teaspoon baking powder 

Vi cup shortening 1 teaspoon salt 

1 teaspoon baking soda 1 teaspoon ginger 

2 Va cups sifted all-purpose V2 teaspoon ground cloves 

flour Vi teaspoon cinnamon 

Vi teaspoon nutmeg 

Heat syrup to boiling point in saucepan large enough for 
mixing cookies. Remove from heat; stir in shortening and 
baking soda. Sift together flour, baking powder, salt and 
spices; add to syrup mixture. Chill 8 hours or overnight. Roll 
out dough 1/16 inch thick on lightly floured board or pastry 
cloth. Cut with cookie cutters. Place on a lightly greased 
baking sheet and bake in a moderate oven (350° F.) 5 to 7 
minutes. 

YIELD: 6V2 dozen cookies. 

OLD-FASHIONED SOFT SYRUP COOKIES 

V2 cup shortening 2 teaspoons baking soda 

V2 cup sugar 1 teaspoon ginger 

1 egg, unbeaten 1 teaspoon cinnamon 

V2 cup Steen's Syrup V4 teaspoon salt 

2 V4 cups sifted all-purpose V2 cup water 
flour 

Cream shortening and sugar until light and fluffy. Add egg 
and syrup; mix well. Sift together flour, baking soda, gin- 
ger, cinnamon and salt. Add dry ingredients alternately 
with water. Drop by heaping teaspoonfuls on ungreased 
baking sheet. Bake in a moderate oven (375° F.) 8 to 10 min- 
utes. Store in tightly covered container. 

YIELD: 2 dozen cookies. 

CHEWEY SOFT STEEN'S COOKIES 

V2 cup soft shortening 2 cups flour 

Vi cup brown sugar (packed) 1 teaspoon soda 
1 egg unbeaten 1 V2 teaspoons ginger 

V3 cup Steen's Syrup V2 teaspoon cinnamon 

V3 cup buttermilk V2 teaspoon cloves 

Mix sugar and butter or shortening until creamed. Add all 
Steen's Syrup and egg; then add all dry ingredients and mix 
thoroughly. Drop cookie dough by teaspoonfuls on a slightly 
greased sheet. They are very good and chewey. 



53 



SOUTHERN BOY OAT CRISPS 

i cup sugar Vz teaspoon salt 

1 cup Steen's Syrup 1 V2 teaspoon vanilla 

1 cup salad oil 2 eggs 

4 cups quick rolled oats 

In mixing bowl put all ingredients except oats; beat until 
blended. Stir in rolled oats. Let stand 8 hours or overnight. 
Place sheet of foil on baking sheet; grease. Drop by level 
tablespoonfuls; flatten with spoon. Bake in a moderate oven 
(350° F.) 10 to 12 minutes until golden brown. When cook- 
ies are cold they may be easily peeled off foil. Cookie mix- 
ture may be kept in refrigerator and baked as needed. 

YIELD: 4 dozen 3-inch cookies. 



1 



DEEP SOUTH PEANUT BUTTER COOKIES 

You use only one mixing bowl, one cup and 2 spoons to 

mix these! 



% cup shortening 


1 egg 


V2 cup sugar 


2 cups sifted all-purpose flour 


V2 cup Steen's Syrup 


V4 teaspoon salt 


V2 cup peanut butter 


V4 teaspoon baking soda 



2 teaspoons baking powder 

Cream together shortening and sugar until light and fluffy. 
Add syrup, peanut butter and egg; blend well. Sift together, 
flour, salt, baking soda and baking powder. Stir into syrup 
mixture. Drop by tablespoonfuls onto ungreased baking 
sheet. Bake in moderate oven (375° F.) 10 to 12 minutes. 

YIELD: Approximately 2 dozen cookies. 



54 



LAGNIAPPE COOKIES 

'Cause they are extra big! 

Vi cup shortening Vi teaspoon salt 

1 cup sugar 1 teaspoon baking soda 

V2 cup water 1 V2 teaspoon ginger 

1 cup Steen's Syrup V2 teaspoon ground cloves 

3V2 cups sifted all-purpose V4 teaspoon allspice 

flour 
Cream together shortening and sugar until light and fluffy. 
Combine water and syrup. Sift together flour, salt, baking 
soda and spices. Add alternately to creamed mixture with 
water and syrup, blending well after each addition. Chill in 
bowl in refrigerator overnight. Roll out dough y4-inch thick 
on lightly floured board or pastry cloth. Cut into rounds 
with a 4 inch cookie cutter. Place 4 at a time on greased bak- 
ing sheets. Bake in a moderate oven (350° F.) 10 to 12 min- 
utes. To store, place in tightly covered container. 
YIELD: IV2 dozen cookies. Bake 'em big. Don't walk your- 
self to death going back to the cookie jar!) 

STEEN'S GINGERBREAD BOYS CUTOUT 
COOKIES 



V2 cup shortening 


V2 teaspoon salt 


V2 cup sugar 


V2 teaspoon baking soda 


V2 cup Steen's Syrup 


1 teaspoon baking powder 


1 egg, separated 


1 teaspoon ground cloves 


2 cups sifted all-purpose 


1 teaspoon ginger 


flour 


1 V2 teaspoon cinnamon 



V2 teaspoon nutmeg 
Cream together shortening, sugar and syrup. Add egg yolk; 
mix well. (Reserve egg white for frosting.) Sift together 
flour, salt, baking soda, baking powder and spices. Stir in 
flour mixture; mix well. Chill. Roll out dough V4 inch thick 
on lightly floured board or pastry cloth. Cut with 5-inch 
gingerbread boy cookie cutter; place on ungreased baking 
sheets. Decorate with raisins or nuts, if desired. Bake in 
moderate oven (350° F.) 8 to 10 minutes. Cool. Decorate with 
*Ornamental Frosting!. (Allow yourself a real treat and have 
children around while these are baking so that you can tell 
the "Gingerbread Boy" story.) 
YIELD: 2 dozen cutouts. 

•ORNAMENTAL FROSTING 
Sift together IV4 cups sifted confectioners' sugar and Vs tea- 
spoon cream of tartar. Add reserved egg white and V4 tea- 
spoon vanilla. Beat with rotary or electric beater until 
frosting holds its shape. Cover with damp cloth until ready 
to use. 



55 



AL'S COOKIES 



1 cup shortening 

1 cup brown sugar 

2 tablespoons white sugar 
1 egg 

1 cup Steen's Syrup 
Vi cup sour milk 



2 teaspoons of soda 

4 cups flour 

2 teaspoons ginger 

1 teaspoon cinnamon 
V2 teaspoon nutmeg 
V2 teaspoon salt 



Cream sugars and shortening, add egg, then syrup. Put soda 
in sour milk, add to mixture alternately with flour and 
spices. Chill overnight. Bake 325° for about 10 to 12 minutes. 



PAGE BOY COOKIES 



2 Vi cups sugar 

1 cup butter 

2 eggs 



V2 cup Steen's Syrup 



4V2 cups all-purpose flour 
V2 teaspoon salt 

sifted with flour 
2 teaspoon vanilla 
1 cup nuts 



1 teaspoon soda dissolved in 
4 tablespoons hot water 

Mix in order given. Roll and chill overnight, slice and bake 
(about 10 minutes at 325°). This makes a very crisp cookie 
and if stored in a tight, closed container will remain crisp 
for several weeks. Rolls of cookie dough may be frozen and 
baked as needed. 

YIELD: About 7 dozen. 




56 



My Own Notes 



57 



Dessert Sauces 

We all love to dress up that plain cake or pudding with a 
Sauce. Maybe you like a sauce on ice cream. The following 
all contain Steen's Syrup. Steen's Syrup makes the best 
better! 

STEEN'S-RUM FRUIT SAUCE 

1 can (20 oz.) cling peach halves Vi cup Steen's Syrup 

1 can (I lb.) bing cherries, pitted Vi cup light rum 

Drain peaches and cherries; reserve syrup for fruit punches. 
Place peach halves and cherries in saucepan. Combine syrup 
and rum; add to fruit mixture. Place over medium heat; 
heat to serving temperature. Spoon hot over ice cream. 

YIELD: 8 servings. 

Note: To flame, heat V4 cup of the rum separately; pour into 
center of peach and ignite. If desired, fruit may be heated 
in chafing dish. 

STEEN'S APPLE TAFFY SAUCE 

Wonderful with meats. 

1 tablespoon cornstarch Va teaspoon cinnamon 

2 tablespoons sugar 1 can (20 oz.) apple slices 
V4 teaspoon salt V4 cup water 

Va teaspoon nutmeg Va cup Steen's Syrup 

Mix together cornstarch, sugar and spices in a saucepan. 
Stir in liquid from apples, water and syrup. Add apple 
slices. Cook over medium heat, stirring carefully, until mix- 
ture thickens and comes to a boil. Boil 1 minute and serve 
hot. 

YIELD: 21/2 cups sauce. 

MAGGIE'S CHOCOLATE SAUCE 

1 package (6 oz.) semi-sweeet V3 cup evaporated milk 
chocolate pieces V2 cup Steen's Syrup 

Combine semi-sweet chocolate pieces and evaporated milk 
in top of double boiler. Place over hot (not boiling) water; 
stir until chocolate is melted. Blend. Stir in syrup. Spoon 
over ice cream. 

YIELD: 1% cups sauce. 
58 



•a — ■rfrltrinaag; 



STEEN'S PEANUT BUTTER SAUCE 

1 cup evaported milk % cup peanut butter 

Vi cup Steen's Syrup 

Gradually add evaporated milk to peanut butter, blending 
until smooth. Stir in syrup. Spoon over ice cream. 

YIELD: 2 cups sauce. 

STEEN'S PINEAPPLE SAUCE 
1 can (9 oz.) crushed 1 tablespoon butter or 

pineapple margarine 

V4 cup Steen's Syrup ?. tablespoons rum, optional 

Combine pineapple, Steen's Syrup and butter in saucepan. 
Bring to a boil; simmer 5 minutes. Add rum. Serve hot or 
cold over ice cream. 
YIELD: Approximately 1 cup sauce. 

WESLEY'S SUNDAE SAUCE 
V2 cup Steen's Syrup pinch salt 

V2 cup honey V2 teaspoon vanilla 

Pecans 

Blend together syrup and honey. Stir in salt and vanilla. 
Spoon over ice cream; top with pecans. 
YIELD: 1% cups sauce. 

BUTTERY SUNDAE SAUCE 
V2 cup butter V2 cup evaporated milk 

V2 cup sugar 1 teaspoon vanilla 

V2 cup Steen's Syrup V2 cup pecans 

Melt butter in saucepan; add sugar and syrup. Bring to roll- 
ing boil; reduce heat and boil 2 minutes, stirring constantly. 
Remove from heat; cool. Stir in evaporated milk, vanilla 
and pecans. Spoon hot or cold over ice cream. 
YIELD: 1% cups sauce. 

MANDY'S RAISIN SAUCE 
V4 cup sugar Va cup orange marmalade 

1 V2 teaspoons dry mustard Vs cup raisins 

1 V2 tablespoons cornstarch Vi cup cider vinegar 

Va teaspoon salt 1 tablespoon butter or 

1 V2 cups water margarine 

V2 cup Steen's Syrup 
Combine sugar, mustard, cornstarch and salt in saucepan. 
Gradually stir in water, syrup, marmalade and raisins. Cook 
over medium heat until mixture thickens and comes to a 
boil. Remove from heat; stir in vinegar, butter. Serve with 
ham. Makes 2 cups. 



59 



My Own Notes 



60 



"fTT*^ W, r-l-n-i^^t^i I I Mil I I B" ■ rr 



Drinks 



Delicious and nutritious because Steen's Syrup is added! 
HOT SYRUP SPICED CIDER 

4 slices lemon, cut in halves Vi cup Steen's Syrup 
12 whole cloves 2 cinnamon sticks, 2 in. long 

2 quarts cider Juice of 2 lemons 

Stud lemon slices with cloves. Combine cider, syrup, cinna- 
mon and lemon slices in a large saucepan. Bring to a boil, 
reduce heat and simmer 15 minutes. Remove cinnamon 
sticks. Add lemon juice. Serve hot in mugs. 

YIELD: 8 servings. 

SIS'S MILK LASSIE 

(For Calorie Counters) 

Vi cup instant nonfat dry milk 3 tablespoons Steen's Syrup 
1 qt. milk, whole or skim 

Add the nonfat dry milk and Steen's Syrup to fresh milk. 
Shake or beat until light and frothy, or until the dry milk 
has been completely blended. Keep in refrigerator and use 
cold during the day between meals, and hot as a delicious 
nightcap. 

YIELD: 4 to 5 servings. 

STEEN CHILDRENS' TAFFY MILK 

Use 1 tablespoon Steen's Syrup for each cup milk. Add 
syrup to milk, stir or shake well. Serve immediately or re- 
frigerate until ready to use. Taffy Milk may be made with 
hot milk and served in mugs. Use cinnamon stick as stirrer, 
or top with whipped cream or marshmallow. 

YIELD: 1 serving. 

SIS'S MILK SHAKE 

Rich in iron and calcium! 

1 tablespoon Steen's Syrup 1 cup cold milk 

Dash cinnamon 

Combine syrup, milk, cinnamon, shake well. Serve immed- 
iately. Serves 1. 



61 



GRINDING SEASON TODDY 

A fine chill-chaser on frosty days! 

1 tablespoon Steen's Syrup 1 cup milk, heated 

Dash nutmeg 

Add Steen's Syrup to milk; mix well. Top with dash of 
nutmeg. Serves 1. 

CANE PLANTATION EGG NOG 
"Rich in nourishment and a real treat!" 

1 egg, separated 1 cup cold milk 

2 teaspoons Steen's Syrup Few grains salt 

Few grains nutmeg 

Beat egg yolk; add Steen's Syrup; mix well. Add milk, salt 
and nutmeg. Beat egg white stiff; fold in. Serve at once. 
Serves 1. (If no objection — add one jigger of "Nog".) 

STEEN'S MALTED MILK 

Very nourishing, very tasty! 

1 tablespoon Steen's Syrup 3 tablespoons malted milk 

1 cup cold milk 

Blend together Steen's Syrup and malted milk. Gradually 
add milk, beating with rotary beater. Serve immediately. 
Serves 1. 

STEEN'S BANANA MILK SHAKE 
Soda-fountain "oomph"! 
1 medium fully-ripe banana Few grains salt 
1 cup cold milk 1 tablespoon Steen's Syrup 

Few drops vanilla extract 

Mash banana with fork until smooth; add milk, salt, Steen's 
Syrup and vanilla extract. Shake well. Serve 1. 

WESLEY'S PLANTATION FRIZZ 
A grand "cooler-offer" for torrid days! 
2 lemons, grated rind 4 cups water 

2 oranges, grated rind Vz cup lemon juice 

12 whole cloves 1 cup orange juice 

V4 cup sugar Vi cup Steen's Syrup 

Mint sprigs 

Combine lemon rind, orange rind, cloves, sugar and 2 cups 
water; simmer 5 minutes. Strain; cool. Combine with re- 
maining water, lemon and orange juice and syrup. Pour over 
ice in tall glasses. Top each with sprig of mint. Serves 4-6. 



62 



' '"»*-- ■» 



My Own Notes 



63 



Fruit Desserts 



STEEN'S BAKED APPLES 

6 apples 1 cup Steen's Syrup 

2 tablespoons lemon juice 2 tablespoons sugar 

^2 cup chopped pecans 2 tablespoons oleo 

2 tablespoons raisins Few drops red coloring 

Wash, and core apples. Place in baking dish. Sprinkle lemon 
in cavities to prevent discoloring. Mix pecans and raisins and 
fill center of each apple with this mixture. Mix syrup, sugar, 
oleo and red coloring and bring to a boil. Pour about half 
this syrup mixture over apples. Bake in 400° oven for about 
30 to 35 minutes. In the last 15 minutes of this time, baste 
the apples with the remaining half of the syrup mixture. 
When apples are done, baste them with the syrup from the 
bottom of the baking dish. Serve hot or cold. Top with 
whipped cream. For calorie counters whipped cream is not 
necessary. The flavor of Steen's Syrup is satisfying enough. 

TAFFY PEACH MERINGUES 

Pretty! Good! Yummy! 

1 can (29 oz.) peach halves, 2 egg whites 
drained Vi cup sugar 

Vz cup Steen's Syrup Vi cup heavy cream 

4 teaspoons butter or margarine 

Put drained peach halves in shallow baking pan. Drizzle 
with syrup and dot with butter. Bake in a very hot oven 
(450° F.) 10 minutes. Beat egg whites until stiff but not dry. 
Gradually add sugar and beat until very stiff. Pour cream 
around peaches. Pile meringue on top of each peach half. 
Return to oven 5 minutes, or until meringue is lightly 
browned. Serve peaches with pan sauce. 

YIELD: 7 to 8 servings. 



64 



STEEN'S BROILED GRAPEFRUIT 

Low in calories. Fine for appetizer or dessert. 

Cut grapefruit into halves. Cut around each section, loosen- 
ing fruit from membrane. (Do not cut around outer edge 
of fruit; cut only within the membrane of each segment,) 
Top each grapefruit half with 1 tablespoon Steen's Syrup. 
Place on broiler rack 3 inches from heat. Broil slowly 10 to 
15 minutes, or until grapefruit is slightly browned and heat- 
ed through. 

CALYPSO BANANAS 

6 Green tipped firm Va teaspoon salt 

bananas 1 tablespoon rum flavoring 

3 tablespoons melted butter 1 tablespoon grated orange 

or margarine rind 

Vz cup Steen's Syrup Vs cup flaked coconut 

Peel bananas. Place in baking dish. Combine butter, syrup, 
salt, rum flavoring and orange rind. Spoon over bananas; 
sprinkle with coconut. Bake in 375 degree oven 15 to 18 
minutes, basting occasionally. Makes six servings. 

STEEN'S DEEP DISH APPLE CRISP 

6 cups sliced cooking apples 5 tablespoons Steen's Syrup 

(4 large apples) divided 

Vi cup sugar« divided 3 tablespoons butter or 

Vi teaspoon nutmeg margarine 

V^ teaspoon salt Va cups sifted all-purpose 

V2 teaspoon cinnamon/ divided flour 

Pare and core apples; cut into Vs-inch thick slices. Mix to- 
gether V4 cup of the sugar, nutmeg, salt and Va: teaspoon of 
the cinnamon. Alternate apples and sugar mixture in a 
greased 6 x 10 x 2-inch casserole. Spoon 4 tablespoons of the 
syrup over top. Mix together remaining V4 cup sugar, 1 
tablespoon syrup, V4 teaspoon cinnamon, butter and sifted 
flour to a crumb consistency. Sprinkle evenly over casse- 
role. Bake in a moderate oven (375° F.) 50 minutes. Serve 
warm with Steen's Hard Sauce*. 

YIELD: 6 servings. 

65 



* STEEN'S HARD SAUCE 

Vs cups butter or margarine 1 tablespoon milk 
2Va cups sifted confectioners' 2 tablespoons Steen's Syrup 
sugar 

Cream butter. Add confectioners' sugar alternately with 
milk and syrup. 

YIELD: 1% cups sauce. 

TAFFY TOPPED FRUIT 

Nice accompaniment for roast. 

2 cans (16-20 oz. each) fruit Vi cup butter or margarine, 

(peach halves or slices, melted 

pear halves, pineapple Vi cup chopped pecans or 

slices or chunk, or fruit walnuts 

cocktail) Ve teaspoon ginger or nutmeg 
V» cup Steen's Syrup 

Drain syrup from 1 can of the fruit: (reserve to add to fruit 
punch). Turn drained fruit into a shallow baking dish. Com- 
bine remaining ingredients; spoon over fruit. Bake in a 
moderate oven (375° F.) 15 minutes. If desired, serve with 
whipped cream. 

YIELD: 6 servings. 



66 



Main Dishes 



STEEN'S QUICK-BAKED BEANS 

1 can pork and beans Vi teaspoon j^r spared 
V2 cup Steen's Syrup mustard 

Bacon strips 

Place beans in casserole, mix with Steen's Syrup and mus- 
tard. Place bacon strips across top and bake in moderate 
oven until bacon is brown and crisp. 

FRANK'S FRANKFURTER APPLE BEAN BAKE 

Va cup Steen's Syrup 2 teaspoon Worcestershire 
3 tablespoons prepared sauce 

mustard 2 cans (1 lb. each) baked 

2 tablespoons vinegar or beans 

lemon juice 1 can (20 oz.) apple slices 

1 pound frankfurters 

Combine syrup and mustard in mixing bowl; stir in vinegar 
and Worcestershire sauce. Add baked beans and apple slices; 
toss. Turn into 2-quart casserole. Top with frankfurters. 
Bake in a moderate oven (350° F.) 45 minutes. 

YIELD: 8 servings. 

STEEN'S BAKED HAM 

1 ham precooked V2 cup bread crumbs (whole 

1 cup Steen's Syrup cloves, pineapple slices & red 

2 tablespoons prepared cherries for decoration if 
mustard desired) 

Remove wrappings from ham but do not remove rind. Re- 
wrap losely in inside wrapper or heavy foil. Place fat side 
up on rack in shallow uncovered pan. (If preparing butt or 
shank end of ham instead of whole ham, place cut side 
down.) Bake in 325° F. oven about 18 minutes per pound for 
whole ham. Half an hour before done, remove paper and 
rind, score fat, stud with cloves and arrange pineapple slices 
and cherries for decoration if desired, and cover with a glaze 
made by mixing Steen's Syrup and bread crumbs. Finish 
baking at the same low temperature 325° F. until glazed. 



67 



My Own Notes 



Barbecue Specialties 

Steen's Syrup added to Barbecue Sauce tends to give that 
golden color to barbecued meats. 

STEEN'S BASIC BARBECUE SAUCE NO. I 
Vi stick oleo( or butter) Salt and pepper to taste 

V2 onion, chopped 2 tablespoons Steen's Syrup 

1 tablespoon lemon juice 

Cook chopped onion in oleo until onion looks clear. Add 
Steen's syrup, lemon juice. Mix all together well. Will 
yield enough sauce to barbecue one fryer. Let the fryer 
halves cook on pit (or oven) until skin looks a little dry — 
then brush on the sauce several times during the cooking. 
The Steen's Syrup produces that extra golden color to bar- 
becued meats. 

STEEN'S BASIC BARBECUE SAUCE NO. II 
1 stick oleo 2 tablespoons soy sauce 

1 bottle catsup (small) 1 tablespoon Lea & Perrins 

1 bottle sherry wine 1 teaspoon mustard 

(cooking sherry) V4 cup Steen's Syrup 

(refill catsup bottle) Hot sauce to taste 

1 lemon — cut into quarters 

Melt oleo in saucepan, add other ingredients in order given, 
and heat only until sauce simmers. 

FRANK'S BARBECUED FRANKFURTERS 
Va cup Basic Barbecue Sauce V2 cup tomato catsup 

2 tablespoons 1 pound frankfurters 
Worcestershire sauce 

Blend together Basic Barbecue Sauce, Worcestershire sauce, 
catsup in skillet. Place over medium heat; bring to a boil. 
Add frankfurters and simmer 10 minutes, turning occasion- 
ally. Serve on plate or in toasted frankfurter rolls. Spoon 
any remaining sauce over top. 

YIELD: 4 to 6 servings. 

Appetizer Barbecued Frankfurters: Follow same procedure 
as above, cutting frankfurters in 1-inch pieces before adding 
to barbecue sauce. Serve hot from chafing dish. 

BARBECUED HAMBURGERS 

Brush top of each hamburger with 1 tablespoon Basic Bar- 
becue Sauce 2 minutes before end of cooking time. 



69 



BARBECUED MEAT LOAF 

Vi cup Basic Barbecue sauce 1 tablespoon salt 

1 cup tomato juice Va teaspoon pepper 

2 eggs V2 teaspoon thyme 

3 cups soft bread crumbs 3 pounds ground beef 

1 medium onion, 1 can (1 pound, 14 ounces) 

finely chopped peach halves, drained 

V4 cup finely chopped (optional) 
parsley 

Combine Basic Barbecue Sauce, tomato juice and eggs in 
large bowl; beat until blended. Mix in bread crumbs, onions, 
parsley, salt, pepper and thyme. Add ground beef, mix well. 
Form into a loaf in a shallow baking pan. If glaze is desired, 
brush with additional Basic Barbecue Sauce. Bake in a mod- 
erate oven (350° F.) IV2 hours, brushing occasionally with 
Basic Barbecue Sauce for glaze. For barbecued peaches, 
brush peach halves with Basic Barbecue Sauce and add to 
pan 15 minutes before end of cooking time. Put the meat loaf 
on a platter and ring the platter with barbecued peaches. 
YIELD: 12 servings. 

BARBECUED SPARERIBS 
5 to 6 pounds (2 racks) spare- 1 teaspoon chili powder 
ribs, cut into serving pieces 1 tablespoon celery seed 
1 lemon, thinly sliced 2 tablespoons 

Salt Worcestershire sauce 

Va cup Basic Barbecue Sauce V2 cup tomato catsup 
Place spareribs, meat side up, in shallow baking pan. 
Sprinkle with salt. Top with lemon slices. Bake in a moder- 
ate oven (350° F.) 20 minutes. Combine Basic Barbecue Sauce 
with remaining ingredients. Brush spareribs; turn and con- 
tinue baking 1 hour longer, basting frequently. 
YIELD: 4 to 6 servings. 

OVEN BARBECUED CHICKEN 
3 whole broiler-fryer 1 tablespoon 

chickens Worcestershire sauce 

Salt V2 teaspoon thyme 

V2 cup Basic Barbecue Sauce Va teaspoon tarragon 
Sprinkle salt lightly in cavity of each chicken. Secure open- 
ings; truss chickens. Combine remaining ingredients. Place 
chickens in shallow baking pan and brush with barbecue 
mixture. Bake in a moderate oven (375° F.) 30 minutes per 
pound. (Allow IV2 hours for a 3 pound chicken.) Brush 
chickens occasionally with barbecue mixture during baking. 
YIELD: 12 servings. 



70 



My Own Notes 



71 



Pies 



STEEN'S SOUTHERN GENTLEMAN PECAN PIE 

V4 cup butter or margarine V4 teaspoon salt 

1 tablespoon all-purpose flour 1 cup pecans 
1 tablespoon cornstarch 2 eggs 

1 V2 cups Steen's Syrup 1 teaspoon vanilla 

V2 cup sugar 

Unbaked pastry for 1 medium sized pie 

Melt the butter, add flour and cornstarch and stir until 
smooth. Then add Steen's Syrup and sugar and boil 3 min- 
utes. Cool. Add beaten eggs, nuts and vanilla, blending well. 
Pour into pan lined with unbaked pastry. Bake in hot oven 
(450° F.) 10 minutes, then reduce to 350° F. and bake 30 to 35 
minutes. 

GRANDMA STEEN'S LEMON TAFFY CHIFFON PIE 

Syrup teams up with lemon to provide a chiffon pie of in- 
comparable lightness and flavor. 

1 envelope unf lavored 4 eggs, separated 



gelatine 


1 tablespoon grated 


V2 cup sugar, divided 


lemon rind 


Vs teaspoon salt 


1 cup heavy cream. 


% cup water 


whipped, divided 


V3 cup lemon juice 


1 baked pastry shell. 


Vi cup Steen's Syrup 


9 inches in diameter 



Nutmeg 

Mix together gelatine, V4 cup of the sugar and salt in sauce- 
pan. Beat together water, lemon juice, syrup and egg yolks; 
add to gelatine mixture. Cook over medium heat, stirring 
ccnstantly, until gelatine is dissolved, about 4 minutes. Re- 
move from heat; stir in lemon rind. Chill until mixture 
mounds slightly when dropped from a spoon. Beat egg 
whites until stiff, but not dry. Gradually add remaining 1/4 
cup sugar and beat until very stiff. Fold in gelatine mixture. 
Fold in half the whipped cream. Turn into prepared pastry 
shell; chill until firm. Garnish with remaining whipped 
cream and sprinkle with nutmeg. 

YIELD: One 9-inch pie. 

72 



SYRUP PIE 

Unbaked Pie Shell 2 tablespoons flour 

2 cups Steen's syrup 3 eggs 

1 small can Pet milk 1 teaspoon vanilla 

Beat eggs; add Steen's Syrup; beat in 1 small can Pet milk, 2 
tablespoons flour, and vanilla. Pour in unbaked pie shell. 
Bake in medium oven until knife inserted in center of filling 
comes out clean. 



HARVEST PUMPKIN PIE 

Va cups sugar Vs teaspoon ground cloves 
1 tablespoon all-purpose flour Vi cup Steen's Syrup 

Vi teaspoon salt 2 cups canned pumpkin 

1 teaspoon ginger 3 eggs 

1 teaspoon cinnamon 1 cup evaporated milk 

V4 teaspoon nutmeg 

1 unbaked pastry shelL 9 inches in diameter 

Sift together sugar; flour, salt, and spices into mixing bowl. 
Add syrup, pumpkin and eggs; mix well. Stir in evaporated 
milk. Pour into unbaked pastry shell. Bake in a moderately 
hot oven (400° F.) 50 minutes, or until knife inserted in 
center of filling comes out clean. 

YIELD: One 9-inch pie. 



"THE COLONEL'S" MINCEMEAT PIE 

1 package (9-ounce V2 cup Steen's Syrup 

dehydrated mincemeat) 2 medium apples, peeled, 

1 Va cups water cored and finely chopped 

Pastry for 2 -crust, 9-inch pie 

Turn mincemeat into a two and one-half quart sauce pan; 
add water and stir until lumps are broken. Stir in syrup and 
apples. Place over medium heat until mixture comes to a 
boil. Boil rapidly one minute. Line pie plate with half the 
pastry; turn in mincemeat mixture. Top with pastry; flute 
edges. Cut slits in top of pastry to allow steam to escape. 
Bake in hot oven (425° F.) 30 minutes. 



73 



SHOOFLY PIE 

1 V2 cups sifted all-purpose V3 cup butter or margarine 

flour Va cup Steen's Syrup 

V2 cup sugar H cup water 

V2 teaspoon nutmeg V2 teaspoon baking soda 
1 teaspoon cinnamon 1 unbaked pastry shell, 

Vb teaspoon salt 9 inches in diameter 

Sift together flour, sugar, nutmeg, cinnamon and salt. Add 
butter; cut in with two knives or pastry blender to resemble 
coarse meal. Combine syrup, water and baking soda. Pour 
into unbaked pastry shell; spoon coarse meal mixture over 
top. Bake in a moderate oven (375° F.) 35 minutes. If desired, 
serve with Lemon Sauce*. 

*LEMON SAUCE 

2 tablespoons cornstarch 1 tablespoon grated 

V2 cup sugar lemon rind 

Vi teaspoon salt 3 tablespoons lemon juice 

2 cups water V4 cup butter or margarine 

Mix together cornstarch, sugar and salt in saucepan. Grad- 
ually stir in water. Cook, stirring constantly, until mixture 
boils and is thickened and clear. Remove from heat; stir in 
remaining ingredients. Serve warm. 

YIELD: 21/4 cups sauce. 



74 



Puddings 



PLUM PUDDING 



Hostesses in Dinwiddle County, Virginia, have used this 
recipe for plum pudding since the days when the faithful 
slave butler bore it to the festive table, aflame with brandy 
which had been poured over it and lighted. The recipe has 
been handed down through several generations. 

Vi cup fruit juice with wine 1 pound seedless raisins 
or brandy flavoring added 1 pound currants 

2^2 cups fine dry Va cup nutmeats (mixed) 

breadcrumbs 2^2 cups all-purpose flour 

2 teaspoon soda 4 eggs 

1 teaspoon cloves 2 cups Steen's Syrup 

1 teaspoon allspice 2 cups buttermilk 

1 teaspoon nutmeg 1 Vz cups finely chopped or 

1 teaspoon cinnamon ground suet 

2 teaspoon salt 

Prepare fruit and nutmeats and dredge with 1 cup of the 
flour. Beat eggs until light and fluffy, add syrup, then but- 
termilk, suet and flavored fruit juice. Stir in bread crumbs, 
then remaning flour, which has been sifted with soda, spices 
and salt. Add dredged fruits and nutmeats and mix. Pour 
into two greased 3 pound molds, cover and steam for 3 hours. 
Cool puddings, wrap in heavy wax paper and store. The 
puddings keep for weeks in a cool place. Re-steam and serve 
hot with your favorite hard sauce. 



75 



STEEN'S BREAD PUDDING 

4 cups French bread cubes 3 tablespoons Steen's Syrup 

or crumbs (packed and 2 eggs 

rounded off) Vi teaspoon salt 

1 can condensed milk 2 teaspoons vanilla 

1 cup milk 

Mix condensed milk and plain milk. Add Steen's Syrup. 
Pour over bread, stir in well and let soak for about ten 
minutes. Beat eggs and salt well. Add to bread and milk 
mixture. Stir all together well. Stir in vanilla. Pour in 
two quart buttered baking dish. Place in pan of hot water 
and bake in moderate oven (350° F.) one hour or until firm. 
Serve warm or cold. Top with whipped cream. 

YIELD: 6 generous servings. 

(For variation add V2 cup coconut to milk and bread mix- 
ture, or add two mashed bananas.) Also delicious served with 
Lemon Sauce recipe on page 74. 



INDIAN PUDDING 

A dessert well worth the time preparing 
4 cups milk, divided V2 teaspoon salt 

Vi cup yellow corn meal V4 cup sugar 

2 tablespoons butter V2 teaspoon cinnamon 

Vi cup Steen's Syrup V2 teaspoon ginger 

Heat 2 cups milk over low heat in a 2-quart saucepan. Mix 
corn meal with V2 cup cold milk; stir into scalded milk. Con- 
tinue to cook, stirring frequently, about 10 minutes. Re- 
move from heat; stir in butter and syrup. Combine salt, 
sugar, cinnamon and ginger; stir into cornmeal mixture; 
add remaining 11/2 cups milk. Pour into lV2-quart casserole. 
Bake in a very slow oven (250° F.) 3 hours. 

YIELD: 6 servings. 



76 



SOUTHERN PLANTATION PUDDING 

2Va cups sifted all-purpose V2 cup butter or margarine 
flour 1 cup Steen's Syrup 

V4 cup sugar 1 cup water 

V4 teaspoon nutmeg 1 teaspoon baking soda 

1 Vz teaspoon cinnamon 2 packages (3 ounces each) 
Vi teaspoon salt cream cheese 

2 tablespoons milk 

Sift together flour, sugar, nutmeg, cinnamon and salt. Add 
butter; cut with two knives or pastry blender to resemble 
coarse meal. Combine syrup, water and baking soda. Al- 
ternate layers of crumbs and liquid in a greased 8-inch 
square pan, beginning and ending with crumbs. Stir gently 

2 or 3 times with fork. Bake in a moderate oven (350° F.) 
1 hour. When ready to serve blend together cream cheese 
and milk. Cut cake into squares; place spoonful cream 
cheese on top of each square. Top each serving with Lemon 
Sauce, see recipe on page 74. 

YIELD: 12 servings. 



77 



My Own Notes 



^8 



1 



Vegetables 



GLAZED CARROTS 

1 bunch carrots 3 tablespoons butter or margarine 

2 tablespoons S teen's Syrup 

Scrape or pare carrots thinly. Leave whole or cut in half. 
Cook in boiling salted water until almost tender. Remove 
and drain. Heat syrup and butter in skillet; add carrots. 
Turn over and baste occasionally. 

Yield: Four servings. 

Note: IV2 pounds cooked tiny white onions may be sub- 
stituted for carrots. 



STEEN'S LOUISIANA YUMMY YAMS 'N' APPLES 

6 medium sized boiled yams 5 tablespoons (heaping) 
(or one 1 lbs. can yams) Steen's Syrup 

1 Delicious apple Vi stick oleo 

2 tablespoons lemon juice Dash of cinnamon 

Butter baking dish. Slice yams and place in baking dish. 
Peel and thinly slice the apple over the yams. Sprinkle the 
apple slices with lemon juice. Mix oleo, syrup and dash of 
cinnamon and bring to boiling. Pour over yams and apples. 
Wonderful served with pork or ham. 



79 



DEEP SOUTH GLAZED ACORN SQUASH 

(Or cut cushaw into 2-inch squares and follow same di- 
rections as for Acorn Squash.) 

3 acorn squash 1 tablespoon grated orange 

y^ cup Steen's Syrup rind 

^2 teaspoon salt 3 tablespoons melted butter 

y^ cup chopped nuts (optional) or margarine 

Wash squash and halve them lengthwise; remove seeds and 
stringy portion. Place squash, cut side down, on a greased 
shallow baking pan. Bake in a moderate oven (375° F.) 30 
minutes. While squash is baking, combine remaining in- 
gredients. Remove squash from oven; turn right side up. 
Divide syrup mixture among the squash halves. Return to 
oven and bake approximately 30 minutes longer, or until 
squash is tender. 

YIELD: 6 servings. 

LOUISIANA CANDIED SWEET POTATOES 

y^ cup butter or margarine 1 one pound can. sweet 
V2 cup Steen's Syrup potatoes 

Melt butter in skillet or pot; stir in syrup. Pour the can of 
potatoes in skillet or pot; turn to coat with syrup mixture. 
Cook over medium heat until glazed, about 15 minutes, turn- 
ing and basting occasionally. 

YIELD: 3 servings. 

CAJUN ORANGE GLAZED SWEETS 

yi cup sugar 3 tablespoons butter or 

2 teaspoon cornstarch margarine 

yz cup Steen's Syrup 2 one pound cans sweet 

Vz cup orange juice potatoes 

Combine sugar and cornstarch in heavy skillet. Stir in 
syrup and orange juice; add butter. Bring to a boil; add 
potatoes. Simmer 30 minutes, turning occasionally. 

YIELD: 6 servings. 



80 




Sandwich Spread 



SPREAD IT WITH STEEN'S 

For that sandwich spread 

For that last snack before you jump into bed! 

Its energy packed! 

You won*t feel half dead. 



STEEN'S SANDWICH SPREAD 

2 tablespoons peanut butter 2 tablespoons Steen's Syrup 

Mix well until of spreading consistency. Delicious! 



FRENCH BREAD FLOAT 

Cut off nose of French bread. Dig out the center of the nose 
leaving a "well". Butter around this hole well with oleo or 
butter. Fill with Steen's Syrup. Bring back childhood 
memories! 



OTHER SUGGESTIONS 

1. Quick Breakfast (8 to 10 minutes). 

Bake canned biscuits 8 to 10 minutes. Butter (or for 
a calorie counter, don't butter). Place baked biscuits in 
plate and simply pour on Steen's Syrup. 

2. Delicious on cornbread, pancakes, hot cakes, battercakes, 
waffles, french toast, fritters, hot French bread, or rolls. 

3. Pour over ice cream, as sauce. 

4. Doctors suggest its use in Baby Formulas and Milk 
Shakes. 



81 



My Own Notes 



82 



f( hi n 



TABLE OF CONTENTS 

1. History of C. S. Steen Syrup Mill, Inc. 6 

2. General History of the Sugar Cane 15 

3. Why Pure Ribbon Cane Syrup is Necessary 

in the Diet 29 

4. Recipes 

Appetizers 35 

Breads 36 

Cakes 42 

Candies .... 48 

Cookies 50 

Dessert Sauces 58 

Drinks 61 

Fruit Desserts 64 

Main Dishes 67 

Barbecue Specialties 69 

Pies - 72 

Puddings 75 

Vegetables 79 

Sandwich Spread 81 

Other Suggestions For Use of Steen's Syrup 81 



Compiled and edited by 
Mrs. J. Wesley Steen ^x 
Illustrations by Ben Earl Looney 




H 4^ d2 



STEEN'S SYRUP is made and put up only by 
The C. S. Steen Syrup Mill, Inc., Abbeville, La. 






.V 



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